Avocado and Rice Salad
- Ready In:
- 2hrs 20mins
- 3 cups cooked basmati rice
- 1 large tomatoes, chopped
- 3⁄4 cup vidalia onion, chopped
- 3 tablespoons cilantro, snipped
- 3 tablespoons lemon juice
- 2 tablespoons jalapenos, chopped
- 3 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 avocado, chopped
- 2 tablespoons lime juice
- 3 cups romaine lettuce, shredded
- 6 limes, wedges
- In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
- Toss avocado with lime juice; stir into rice mixture.
- Cover and chill for 2 to 8 hours.
- Spoon mixture on top of shredded romaine lettuce.
- Serve with lime wedges.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com