Florida Rice and Avocado Salad
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
4
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)
- tomatoes, cut in wedges for garnish
directions
- Place lemon juice, oil, salt, sugar, white pepper, garlic and pepper sauce in a small jar with lid; shake well.
- Pour over everything else except the rice and toss to mix well as you want to be sure to coat the avocado.
- Add the rice and mix.
- Cover and refrigerate 1 to 2 hours.
- Adjust seasonings and serve on salad greens if used, garnishing with tomato wedges.
- NOTE: I did not include the time to cook the rice.
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RECIPE SUBMITTED BY
I live on the beautiful Texas Gulf Coast. We can fish and crab from our own pier or jump in the boat for a spin. We love the relaxed lifestyle here.
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