Florida Rice and Avocado Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a wonderful dish for hot weather! I am posting the original recipe from the USA Rice Federation as it was the Grand Prize Winner in the Rice to the Rescue contest. It is by Manika Misra. Notes: I use fajita chicken, basmati rice (cooked in chicken broth), and only one avocado. Also, I always use a four-pepper mix. I like it best the first day, but my husband likes it best the second. I sometimes add some fresh cilantro and we like it that way also. Ingredients:
3 cups cooked rice, cooled |
2 cups cooked chicken, cubed |
2 avocados, cut into 1/2-inch cubes |
1 cup celery, diagonally sliced |
1/2 cup green bell pepper, julienned |
1/4 cup onion, minced |
3 tablespoons fresh lemon juice |
2 tablespoons vegetable oil |
1 1/2 teaspoons salt |
1 teaspoon sugar |
1/4 teaspoon white pepper |
1 garlic clove, minced |
hot pepper sauce, to taste |
salad greens (optional) |
tomato, cut in wedges for garnish |
Directions:
1. Place lemon juice, oil, salt, sugar, white pepper, garlic and pepper sauce in a small jar with lid; shake well.
2. Pour over everything else except the rice and toss to mix well as you want to be sure to coat the avocado.
3. Add the rice and mix.
4. Cover and refrigerate 1 to 2 hours.
5. Adjust seasonings and serve on salad greens if used, garnishing with tomato wedges.
6. NOTE: I did not include the time to cook the rice.
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