California Avocado and Wehani Rice Salad

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Serves: 12
cups  raw (9 cups cooked) Wehani rice or long grain brown rice
cups  Plum tomatoes, cut in small dice
3/4  cup  diced red onion
Tbsp.  Jalapeno pepper, chopped finely
3/4  cup  chopped cilantro
1/4  cup  fresh lime juice
3/4  tsp.  celery seed
tsp.  salt
1/2  tsp.  Freshly ground pepper
3/4  cup  olive oil
  California Avocados, halved
gal.  mixed baby greens
  As needed  Grilled vegetables*, for garnish

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


  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

Robert Stehling

Chef Robert Stehling, Hominy Grill, Charleston, SC

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