3 cups raw (9 cups cooked) Wehani rice or long grain brown rice

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3 cups Plum tomatoes, cut in small dice

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3/4 cup diced red onion

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3 Tbsp. Jalapeno pepper, chopped finely

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3/4 cup chopped cilantro

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1/4 cup fresh lime juice

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3/4 tsp. celery seed

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1 tsp. salt

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1/2 tsp. Freshly ground pepper

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3/4 cup olive oil

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6 California Avocados, halved

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1 gal. mixed baby greens

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As needed Grilled vegetables* for garnish

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.