This week I attended a friend’s baby shower and had the best time socializing with girlfriends and talking about all things baby…and food! Isn’t it always so fun to go to parties and see what kinds of delicious things your friends decide to serve?
There were 2 salads served and I can promise you I’ll be sharing the other recipe next…just as soon I can get to the store and buy all the ingredients. But for now, let’s talk about this Santa Rosa Salad!
For me, it was the fresh avocado and light and tangy dressing that won me over.
I think you’ll love the fresh flavors, simple textures, and colorful veggies packed into this beautiful summer salad. You can serve it for luncheons or dinner with the family. Such an easy and versatile recipe that I’m sure your family will all love!
Santa Rosa Salad
Adapted from Jen Browning's Recipe
4 cups cooked wild grain rice (or quinoa/rice blend)
2-3 chicken breast, cooked and diced
4 green onions, chopped
1 red bell pepper, diced
6 ounces Chinese pea pods, ends removed, diced
2 medium avocados, cubed
1 cup chopped pecans, toasted
2 cloves garlic, minced
1 tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon honey
1/3 cup rice wine vinegar
1/3 cup avocado oil
- Combine dressing ingredients in blender. Cover and refrigerate.
- Mix all salad ingredients together with salad dressings. *If serving for a a party, salad can be made ahead of time by mixing all salad ingredients except avocados and pecans. Combine with salad dressing and refrigerate 2-4 hours. Before serving, add avocados and pecans.
May be made a day ahead. If intended as a main dish, you can add more chicken.