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Print this Recipe    Rice Avocado

Rice Salad with Avocado
Serves 2

100g (4oz) brown rice
1 small ripe avocado (eg Hass)
2 large ripe tomatoes
1-2 sticks celery
1 carrot
1 sweet red bell pepper

salt
celery salt
black pepper
soy sauce
fresh lemon juice

Cook the rice and cool quickly.

Slice through the avocado lengthways (except the large hard stone),
then grip between hands, one half in each hand, and twist. The
avocado will come in half. Peel the avocado, using a spoon to
separate flesh from skin if necessary, then chop the flesh.

Chop the tomato, slice the celery finely (halving lengthways first
if you like), peel and coarsely grate (shred) the carrot, and chop
the (bell) pepper finely.

Mix the avocado and vegetables into the rice, and season with your
choice of stuff above. It certainly doesn't need any oil, as the
avocado should be creamy enough.

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