California Avocado and Wehani Rice Salad

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Serves: 12

3 cups raw (9 cups cooked) Wehani rice or long grain brown rice 3 cups Plum tomatoes, cut in small dice 3/4 cup diced red onion 3 Tbsp. Jalapeno pepper, chopped finely 3/4 cup chopped cilantro 1/4 cup fresh lime juice 3/4 tsp. celery seed 1 tsp. salt 1/2 tsp. Freshly ground pepper 3/4 cup olive oil 6 California Avocados, halved 1 gal. mixed baby greens As needed Grilled vegetables*, for garnish
  1. Just Before Service: Slice avocado halves 1/4-inch thick, keeping each half separate. Cover tightly with plastic wrap.
  2. Per Order: Line a serving plate with 1-1/2 cups greens. Top with 1 cup rice salad, then avocado slices from 1 avocado half. Garnish plate with grilled vegetables.

*Such as bell pepper, yellow squash, tiny eggplant

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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