Salada De Arroz (Rice Salad) - Portuguese Brazil

Debbie R.'s Note:

This is from "Cuisines of Portuguese Encounters", where the author put together the dishes she encountered while going through the Portugal and its former colonies. I haven't made it yet. Times don't include the 2-hour chillng time, nor the time to precook a few ingredients.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 cups cooked rice (cold)
• 1 granny smith apple (peeled, cored, and julienned)
• ½ avocado (peeled and sliced)
• 1 tablespoon chopped pimiento
• 1 cup cooked peas
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• 1 teaspoon mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ head lettuce , shredded
• 3 eggs , hard-boiled
• ½ lb shrimp , cooked

Directions:

1. Place rice in large bowl. Add apple, avocado, pimiento and peas.
2. In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
3. Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.