I can hardly believe how long it has been since I've posted a new recipe. Pregnancy has put a huge damper not just on my appetite, but on my "inspiration" for cooking. A good friend came over for dinner, which means I had to actually think about what I was going to prepare. Alas, inspiration came to me and it actually turned out really good!
Ingredients
1 1/2 - 2 c. cooked rice (cooled in fridge)
3/4 c. frozen peas thawed
1/2 c. frozen corn thawed
1/2 pint heirloom cherry tomatoes (quartered)
1 avocado (diced)
2 tbsp. finely diced red onion
2 tbsp fresh basil (cut in chiffonade style: http://www.finecooking.com/articles/cutting-chiffonade-basil.aspx)
1/2 tsp salt
1/2 fresh cracked black pepper
2 tbsp lemon juice
2 tbsp lime juice
olive oil (approx 4 tbsp)
rice wine vinegar (approx 3 tbsp)
Toss all ingredients together and taste. Add most salt or lemon/lime juice for added flavor. However, be careful - the flavors will become stronger when the salad is chilled.
Chill for at least 2 hours in the fridge (if ingredients are already cold when mixed).
I served the salad with fresh grilled Atlantic Salmon, grilled zucchini and squash. It was FANTASTIC!!
Ingredients
1 1/2 - 2 c. cooked rice (cooled in fridge)
3/4 c. frozen peas thawed
1/2 c. frozen corn thawed
1/2 pint heirloom cherry tomatoes (quartered)
1 avocado (diced)
2 tbsp. finely diced red onion
2 tbsp fresh basil (cut in chiffonade style: http://www.finecooking.com/articles/cutting-chiffonade-basil.aspx)
1/2 tsp salt
1/2 fresh cracked black pepper
2 tbsp lemon juice
2 tbsp lime juice
olive oil (approx 4 tbsp)
rice wine vinegar (approx 3 tbsp)
Toss all ingredients together and taste. Add most salt or lemon/lime juice for added flavor. However, be careful - the flavors will become stronger when the salad is chilled.
Chill for at least 2 hours in the fridge (if ingredients are already cold when mixed).
I served the salad with fresh grilled Atlantic Salmon, grilled zucchini and squash. It was FANTASTIC!!
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