Red Rice Avocado Salad

Name: Red Rice Avocado Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 cup Red rice; 1-1.2 cups water; 1 piece Avocado; 1 Purple cabbage; Some Bitter chrysanthemum; (Cooked) 1 Egg white; (Cooked) moderate amount Batam; 1 tablespoon olive oil; 1 tablespoon Black vinegar; 2g Black pepper

by Nuan Nuan Shang

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Red rice is a kind of brown rice. It is rich in a variety of trace elements and has a harder taste than ordinary rice. This quality makes me think it is more suitable for salads. Just like the popular quinoa salad some time ago, the unique color and taste of red rice with vegetable salad can highlight its own characteristics, and it can also add more satiety to the salad without worrying about consuming too many carbohydrates.

Red Rice Avocado Salad

1. Wash the red rice and soak in water for 2 hours.

2. The soaked red rice is cooked into a slightly hard red rice according to the ratio of rice to water at about 1:2.3, and then it is scattered and allowed to cool for later use.

3. Cut the avocado into pieces.

4. The bitter chrysanthemum is cleaned and water controlled for later use. Chop the purple cabbage and the cooked egg, and peel the almond wood for later use.

5. Mix olive oil, balsamic vinegar, and black pepper to serve as a salad dressing.

6. Mix the ingredients except altar and red rice, pour it with oil and vinegar sauce, mix well, and finally sprinkle with appropriate amount of red rice grains and almond nuts before serving.

Tips:
Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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