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Mediterranean Rice and Zucchini Salad


  • 2 Cups (310g) Long Grain Rice

  • 3 Large Zucchinis - cut into 1cm thick rounds

  • 1 Cup (140g) Black Olives sliced

  • 1/2 Cup (70g) Capers

  • 2 Large Avocados - cut into 1cm cubes

  • 3/4 Cup (35g) parsley roughly chopped

  • 4 Cups (1 Litre) Water

  • 2 tbsps olive oil

  • 1/4 Cup (60ml) vegetable stocks

  • 1 tbsp apple cider vinegar

  • Salt & pepper


  1. Place the rice in a medium saucepan with the water and a few grinds of salt and bring to boil

  2. Reduce to a simmer and cook for 15 minutes or until the water is absorbed

  3. Remove from the heat and let it sit for 10 minutes before using

  4. Heat the oil in a large frying pan over medium heat

  5. Fry the zucchini for 5 minutes until softened and slightly browned

  6. Stir in the rice, olives, capers, stock and vinegar and stir through for 1 minute

  7. Remove from the heat and gently mix through the avocado and parsley

  8. Season to taste and serve warm

Reference: Vegan 6 Ingredients or Less (200+ friendly & wholesome recipes)

Johnny Musumeci

Wellness Coach

0409 928 175

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