Rice & Avocado Salad
Ingredients
- Salad
- 3 C. cooked rice, cooled
- 2 C. chopped cooked chicken
- 2 avocados, peeled and cut into 1/2-inch cubes
- 1 C. diagonally sliced celery
- 1/2 green bell pepper, cut into julienne strips
- 1/4 C. minced onion
- Dressing
- 3 Tbs. lemon juice
- 2 Tbs. vegetable oil
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. ground white pepper
- 1 clove garlic, minced
- Hot pepper sauce to taste
- To Serve
- Salad greens (optional)
- Tomato wedges or roses for garnish
Directions
Combine rice, chicken, avocados, celery, green pepper and onion in large bowl. Place lemon juice, oil, salt, sugar, white pepper, garlic and pepper sauce in small jar with lid; shake well. Pour over rice mixture. Toss lightly. Cover and refrigerate 1 to 2 hours. Serve on salad greens. Garnish with tomato wedges.
Yield: 6 Servings.
