4 spring onions, thinly sliced 8 tsp olive oil
1/3 cup diced red capsicum 8 tsp lemon juice
1/2 cup seeded, diced cucumber 4 tsp white wine vinegar
1 carrot, cut in julienne strips 1 tsp Dijon mustard
2 Tbsp pistachio nuts 8 grings of black pepper
1 large ripe avocado pear Pinch of salt
Snow pea sprouts and cherry tomatoes for garnish 1 clove garlic
- Dressing: place oil, lemon juice, vinegar, mustard, pepper, salt and garlic in a small jar. Cover securely with lid, then shake jar until contents are well mixed. chill dressing until required.
- In a bowl, place rice, spring onions, red capsicum, cucumber, carrot, and pistachio nuts. Toss gently until well mixed.
- Cut avocado in half length-wise, twist to separate, then pull halves apart carefully. Cut avocado halves in half to form quarters. Slice avocado quarters in to 2 or 3 wedges. Gently brush with 1 Tbsp dressing. Pour remaining dressing over rice salad and toss until well mixed.
- Arrange avocado wedges neatly in the salad. Garnish with snow pea sprouts and cherry tomatoes.