Avocado & Wild Rice Salad

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Total Time
24hrs 30mins
24 hrs
30 mins

This salad has a very different taste and looks lovely on a luncheon table. I usually prepare the rice the night before so it is ready to prepare in the morning, by lunch the salad is ready to serve. I use Rice a Roni Wild Rice Pilaf mix for this recipe most often, but you may use the wild rice mix of your choice. Adapted from a recipe found in Quick Cooking.

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  • 2 (6 ounce) packages long grain and wild rice blend, such as uncle ben's or 2 (6 ounce) packages Rice-A-Roni
  • 2 ripe avocados, peeled and cut in small chunks
  • 1 (8 ounce) jar marinated mushrooms, undrained
  • 1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
  • 1 -2 cup cherry tomatoes, halved & quartered
  • 1 red bell pepper, seeded and diced
  • 2 -3 green onions, sliced
  • 12 cup Italian salad dressing
  • lettuce leaf, garnish


  1. Follow package directions to prepare the rice mixes and cool in the fridge.
  2. Combine cold rice with the remaining ingredients, tossing gently to combine.
  3. Cover and refrigerate overnight or at least for 6 hours.
  4. When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.