Rice Avocado Salad

[Guest guest]

This is good to take into the office on a hot day:

 

Rice Avocado Salad

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Yields: 2 servings

 

Ingredients:

 

1/2 cup of basmati rice

1 pink grapefruit

1/2 avocado

1 teaspoon crème fraiche (or cream)

 

Method:

 

1. Boil basmati rice, let cool.

2. Fillet a pink grapefruit and catch the juice.

3. Cut the fillets in half and add to the rice.

4. Cut up half an avocado and mix into the rice.

5. Mix the grapefruit juice with crème fraiche and

pour over the rice salad. mix well and serve.

 

Cooking tips:

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i cooked the rice last evening and let it cool

overnight. this morning i cut up the avocado and the

grapefruit and added the dressing.

 

Cut up avocado:

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first cut it in half: beginning at the top slide the

knife down until you feel the stone. cut around the

bottom and pull the halves apart. when using half an

avocado use the half without the stone first: the

other half will keep longer with the stone in it.

cut into the flesh of the avocado without piercing the

skin: 3 cuts sideways and 6 to 7 cuts from top to

bottom. scoop out the pieces with a spoon. If the

avocado is ripe enough you can squeeze the pieces out

by hand.

 

Fillet grapefruit:

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a very easy technique is to cut up the grapefruit the

way you would for breakfast: cut it in half sideways

(not from top to bottom), then you have half a fillet

from each piece in a round. cut around the outer rim

(in front of the white skin and the peel) then cut the

sides of the individual segments - they will come out

easily.

 

Bon appétit !

Vanessa

 

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