Rice salad with cucumbers, herbs and tomatoes

Ingredients

100G BABY CUCUMBER, FINELY SLICED

100G CHERRY / BABY PLUM TOMATOES, FINELY SLICES

2 LARGE SPRING ONIONS, FINELY SLICED

50G FRESH CORIANDER, FINELY SLICED

250G COOKED BROWN RICE (HOT, TO SOAK UP THE DRESSING)

1 TSP SEA SALT FLAKES

2 TSP DRIED MINT

2 TSP SESAME SEEDS

3 TBSP EXTRA VIRGIN OLIVE OIL

2 TBSP RED WINE VINEGAR

2 TBSP FRESHLY SQUEEZED LEMON JUICE

1 SMALL AVOCADO, FINELY CHOPPED

Directions

1. In a small bowl, Combine the red wine vinegar, lemon juice, olive oil, salt, pepper, and dried mint.

2. In a large bowl, put the tomatoes, cucumbers, green onions, coriander and hot rice. Pour the vinaigrette over the rice and mix everything together. Adjust for seasoning.

3. When it's time to serve, add in the diced avocado.

Serve at room temperature.

Notes

Recipe from Meliz Cooks: https://melizskitchen.blogspot.com/