Avocado & Wehani Rice Salad

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