A unique and invigorating salad of fresh avocados stuffed with rice, dried fruit and pecans.
INGREDIENTS (for 4 servings):
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon ground coriander
- 1/4 teaspoon Dijon-style prepared mustard
- salt and pepper to taste
- 2 cups boiling water
- 1/4 cup raisins
- 1/2 cup dried apricots
- 4 cups cooked brown or wild rice
- 1/2 cup chopped pecans
- 2 California avocados
Prepare the vinaigrette by combining the oil, lemon juice, vinegar, honey, coriander, mustard, salt and pepper in a container with a tight fitting lid. Shake well and set aside.
In a medium-size bowl, combine the boiling water, raisins and apricots. Let stand for 10 minutes, drain and cool.
In a large bowl, combine the vinaigrette, raisins, apricots, rice and pecans. Refrigerate until chilled.
Before serving, slice the avocados in half, remove the seed and peel. Fill each half with rice salad and serve.