California Avocado season has ended.

California Avocado and Wehani Rice Salad

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California Avocado and Wehani Rice Salad



Serves: 12

3 cups raw (9 cups cooked) Wehani rice or long grain brown rice
3 cups Plum tomatoes, cut in small dice
3/4 cup diced red onion
3 Tbsp. Jalapeno pepper, chopped finely
3/4 cup chopped cilantro
1/4 cup fresh lime juice
3/4 tsp. celery seed
1 tsp. salt
1/2 tsp. Freshly ground pepper
3/4 cup olive oil
6 California Avocados, halved
1 gal. mixed baby greens
As needed Grilled vegetables*, as needed for garnish

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


  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

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Robert Stehling, Hominy Grill, Charleston, SC


(2 Ratings)