Avocado with rice and crab salad

Name: Avocado with rice and crab salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 125 g Long grain rice parboiled with wild rice; 1 (approx. 40 g) Spring onion; 50 g Rocket; 3-4 Tbsp white balsamic vinegar; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 100 g North Sea crab meat; 4 small ripe avocados (about 250 g each); 7-10 Tbsp pink berries

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
125 g Long grain rice parboiled with wild rice
1 (approx. 40 g) Spring onion
50 g Rocket
3-4 Tbsp white balsamic vinegar
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
100 g North Sea crab meat
4 small ripe avocados (about 250 g each)
7-10 Tbsp pink berries

Directions

1
Bring 250 ml water and a little salt to the boil. Add rice, bring to the boil briefly, cover and allow to swell over low heat for about 20 minutes. Let the rice cool down. Meanwhile clean and wash spring onion and cut fine rings. Clean, wash and drain the rocket and cut into strips, except for a few leaves for garnishing. Mix vinegar, some salt and pepper. Finally, beat the oil into it.
2
Mix the rice, prawns, spring onions and rocket with the vinaigrette and season to taste with salt and pepper. Halve the avocados and remove the stone. Fill halves with rice and arrange on plates. Roughly chop the pink berries. Sprinkle with rice and serve garnished with rocket. Add remaining rice salad extra