California Avocado and Wehani Rice Salad
|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|
|1/4||cup||fresh lime juice|
|1/2||tsp.||Freshly ground pepper|
|6||California Avocados, halved|
|1||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
- Just Before Service: Slice avocado halves 1/4-inch thick, keeping each half separate. Cover tightly with plastic wrap.
- 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