Avocado & Wehani Rice Salad

12 servings

This fresh salad brings the best of California with Wehani rice, which was developed from basmati rice. It also features fresh lime, California avocados and plum tomatoes.


9 cups cooked Wehani or long-grain brown rice
3 cups plum tomatoes, small dice
3⁄4 cup red onion, diced
3 tbsp. jalapeño, chopped finely
3⁄4 cup cilantro, chopped
1⁄4 cup fresh lime juice
3⁄4 tsp. celery seed
1 tsp. salt
1⁄2 tsp. freshly ground black pepper
3⁄4 cup olive oil
6 California avocados, halved
1 gal. mixed baby greens
Grilled vegetables, such as peppers, yellow squash or tiny eggplant for garnish


1. Mix cooked rice with next 8 ingredients. Add olive oil; fold in thoroughly. Set aside.

2. Slice avocado halves into ¼-in. slices, keeping each half separate. Cover tightly with plastic wrap until service.

3. To serve, line plate with 1½ cups greens. Top with 1 cup rice salad, then add avocado slices from one half. Garnish plate with grilled vegetables.

Recipe by California Avocado Commission

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