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CALIFORNIA AVOCADO AND WEHANI RICE SALAD
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California Avocado and Wehani Rice Salad

Author: Chef Robert Stehling, Hominy Grill, Charleston, SC

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Ingredients

  • 3.000 3 cups
    raw (9 cups cooked) Wehani rice or long grain brown rice
  • 3.000 3 cups
    Plum tomatoes, cut in small dice
  • 0.750 ¾ cup
    Diced red onion
  • 3.000 3 Tbsp.
    Jalapeno pepper, chopped finely
  • 0.750 ¾ cup
    Chopped cilantro
  • 0.250 ¼ cup
    Fresh lime juice
  • 0.750 ¾ tsp.
    Celery seed
  • 1.000 1 tsp.
    Salt
  • 0.500 ½ tsp.
    Freshly ground pepper
  • 0.750 ¾ cup
    Olive oil
  • 6.000 6
    California Avocados, halved
  • 1.000 1 gal.
    Mixed baby greens
  • 0.000
    Grilled vegetables*, as needed for garnish

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Instructions

  1. Just Before Service: Slice avocado halves 1/4-inch thick, keeping each half separate. Cover tightly with plastic wrap.
  2. Per Order: Line a serving plate with 1-1/2 cups greens. Top with 1 cup rice salad, then avocado slices from 1 avocado half. Garnish plate with grilled vegetables.

*Such as bell pepper, yellow squash, tiny eggplant

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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