Rice & Avocado Salad

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This delicious rice and avocado salad will need to be refrigerated for 1 to 2 hours before serving.

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Serving Size / Yield

6 servings

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
  • 1 dash hot pepper sauce to taste
  • To Serve
  • 2 c. salad greens (optional)
  • 2 tomato wedges or roses for garnish

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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.

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