Corn & Avocado Rice Salad
< 20 Minutes
Corn & Avocado Rice Salad
Method
Cook the rice following absorption packet directions. Spoon into a fine sieve and refresh in cold water. Set aside in the sieve to drain really well.
To make the mustard vinaigrette, whisk all the ingredients together with salt and pepper in a large bowl until well combined.
Cut the kernels from the corn cobs while still hot then add to the vinaigrette. Stir to coat and set aside for 10 minutes to cool.
Add the rice, avocado and lettuce leaves to the corn and toss gently to combine.

Corn & Avocado Rice Salad

< 20 Minutes
Ingredients
Method
Cook the rice following absorption packet directions. Spoon into a fine sieve and refresh in cold water. Set aside in the sieve to drain really well.
To make the mustard vinaigrette, whisk all the ingredients together with salt and pepper in a large bowl until well combined.
Cut the kernels from the corn cobs while still hot then add to the vinaigrette. Stir to coat and set aside for 10 minutes to cool.
Add the rice, avocado and lettuce leaves to the corn and toss gently to combine.