Best 5 Wild Rice Salad With Avocado Yogurt Dressing Recipes

Discover the delightful Wild Rice Salad with Avocado Yogurt Dressing, a vibrant and flavorful dish that bursts with colors and textures. This salad combines the nutty flavor of wild rice with creamy avocado, tangy yogurt dressing, and an array of crisp vegetables. Indulge in a symphony of tastes and textures with each bite, while reaping the health benefits of nutrient-rich wild rice, fresh produce, and wholesome avocado.

Accompanying this main recipe are two variations that cater to different dietary preferences. For a vegan option, the Vegan Wild Rice Salad offers a dairy-free yogurt dressing, ensuring that vegans can relish the deliciousness of this salad without compromising their dietary choices. Additionally, the Quinoa Salad with Avocado Yogurt Dressing provides an alternative for those who prefer quinoa over wild rice, delivering the same vibrant flavors and wholesome ingredients.

Embrace the goodness of whole grains, fresh vegetables, and creamy avocado in this versatile salad. Whether you're a vegetarian seeking a nutritious and satisfying meal, or simply looking to incorporate more plant-based dishes into your diet, this Wild Rice Salad and its variations offer a delightful culinary experience that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE SALAD RECIPE

Wild Rice Salad Recipe image

Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a perfect fall salad that can be made ahead and served cold.

Provided by Aysegul Sanford

Categories Side Dish

Time 15m

Number Of Ingredients 12

Ingredients

3 cups cooked wild rice (cooled *)
1 cup green grapes (cut in half)
2 oranges (peeled and sliced)
1/2 cup scallions (chopped - both green and white parts)
1/4 cup dried cranberries
1 cup pecans
Handful of pomegranate arils for color (optional)
1 tablespoon orange zest (from one orange)
1/2 cup orange juice (preferably freshly squeezed (from one to two oranges))
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
Pour the dressing over the wild rice salad. Give it a toss.
Allow it to sit 30 minutes in the fridge for all the flavors to blend before serving. Alternatively, you can make this salad in advance. *

Nutrition Facts : Calories 284 kcal, Sugar 14 g, Sodium 199 mg, Fat 15 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 5 g, Protein 6 g, ServingSize 1 serving

WILD RICE SALAD

Wild Rice Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 ounces asparagus
1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt
2 tablespoons minced shallot
1 tablespoon Dijon mustard
Grated zest and juice of 1 large lemon
1/2 teaspoon kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 cup wild rice, cooked, drained, and room temperature
3 tablespoons pine nuts, toasted
1/4 cup finely diced carrots
1/4 cup finely diced celery
2 tablespoons minced fresh dill
1/4 cup minced fresh mint
1 head Boston or large Bibb lettuce, washed and trimmed (optional)

Steps:

Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.

AVOCADO & WILD RICE SALAD

Avocado & Wild Rice Salad image

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.

Provided by HeatherFeather

Categories Rice

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

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
1/2 cup Italian salad dressing
lettuce leaf, garnish

Steps:

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

WILD RICE SALAD

Wild Rice Salad image

Since I spend part of my summers in northern Minnesota near the wild rice fields. I have tried many recipes featuring this delicious, nutty-flavored grain in the past 46 years. This salad is often requested by family and friends! -Florence Jacoby, Granite Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup uncooked wild rice
Seasoned salt, optional
2 cups diced cooked chicken
1-1/2 cups halved green grapes
1 cup sliced water chestnuts, drained
3/4 cup reduced-fat mayonnaise
1 cup cashews, optional
Lettuce leaves

Steps:

Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill., Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.

Nutrition Facts :

WILD RICE SALAD WITH CELERY AND WALNUTS

Wild Rice Salad With Celery and Walnuts image

I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt

Steps:

Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams

Tips:

Use the right kind of wild rice. There are two main types of wild rice: long-grain and short-grain. Long-grain wild rice is the most common type and it has a nutty flavor and a chewy texture. Short-grain wild rice is less common and it has a more tender texture.
Rinse the wild rice before cooking. This will help to remove any dirt or debris.
Cook the wild rice according to the package directions. Wild rice typically takes longer to cook than white rice, so be sure to allow enough time.
Let the wild rice cool before assembling the salad. This will help to prevent the salad from becoming too watery.
Use a variety of vegetables in your salad. This will add flavor, color, and nutrients to the dish. Some good options include avocado, cucumber, tomato, and bell pepper.
Make the avocado yogurt dressing ahead of time. This will allow the flavors to meld and develop.
Serve the salad immediately or store it in the refrigerator for later. Wild rice salad is a great make-ahead dish.

Conclusion:

Wild rice salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its nutty flavor and chewy texture, wild rice is a great addition to any salad. The avocado yogurt dressing adds a creamy and tangy flavor that complements the wild rice and vegetables perfectly. This salad is a great way to get your daily dose of fruits, vegetables, and whole grains.