Rice and vegetable salad with avocado sauce
Composition / ingredients
2
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Cook rice (long grainy).
Cut the avocado into two halves lengthwise, remove the bone and remove the pulp. We try not to damage the peel.
Cut two thirds of the pulp into strips. We cut radishes, Korean carrots into strips.
Mix vegetables with rice, spread the salad in avocado halves.
Puree one third of the avocado pulp, add lemon pepper, black pepper, paprika, olive oil, soy sauce (1 tsp.l.). Mix everything.
We fill our healthy salad with sauce. Bon appetit!
Cut the avocado into two halves lengthwise, remove the bone and remove the pulp. We try not to damage the peel.
Cut two thirds of the pulp into strips. We cut radishes, Korean carrots into strips.
Mix vegetables with rice, spread the salad in avocado halves.
Puree one third of the avocado pulp, add lemon pepper, black pepper, paprika, olive oil, soy sauce (1 tsp.l.). Mix everything.
We fill our healthy salad with sauce. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Avocado - 208 kcal/100g
- Ground black pepper - 255 kcal/100g
- Radish - 20 kcal/100g
- Soy sauce - 51 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Pepper - 26 kcal/100g
- Korean carrots - 134 kcal/100g
