Ingredients:
|
3 Cups. (30 oz.) |
Cooked Basmati Rice |
2 Tbsp. |
Olive Oil |
|
1 Lg. |
Tomato, seeded & chopped |
½ tsp. |
Salt |
|
¾ Cup |
Chopped Sweet Onion (Vidalia or Walla Walla) |
1 |
Avocado, halved seeded, peeled, and chopped |
|
3 Tbsp. |
Snipped fresh Cilantro |
2 Tbsp. |
Lime Juice |
|
3 Tbsp. |
Lemon Juice |
Shredded Romaine Lettuce |
|
|
2-3 Tbsp. |
Seeded, Finely Chopped Jalapeno Pepper |
Lime Wedges |
Directions:
- In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapeno pepper, olive oil, salt, and pepper.
- Toss avocado with lime juice; stir into rice mixture.
- Cover and chill for 2 – 8 hours.
- Spoon mixture on top of shredded romaine lettuce.
- Serve with lime wedges.
Lindy's Recipes 
Written by Lindy Norris
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