#1 Cook rice according to package instructions. Once done, fluff with a fork and let it cool to room temperature #2 While the rice cools, heat 1 tsp olive oil in a skillet over medium heat. Add diced zucchini and sauté for 3–4 minutes until just tender. Remove from heat and let cool #3 In a small bowl, whisk together remaining olive oil, lemon juice, mustard, salt, and pepper to make the dressing #4 In a large bowl, combine cooled rice, sautéed zucchini, avocado, olives, and capers. Gently toss to mix. Drizzle dressing over the salad and stir gently to coat. Chill for at least 10–15 minutes before serving. Garnish with chopped basil. Serve cold or at room temperature and enjoy!