Tuna Avocado Salad
2 cups brown rice
4 cups water
3 chicken bouillon cubes
2 tablespoons wine vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1/2 teaspoon garlic salt
1 cup tomato, diced
1/2 cup celery, diced
1/4 cup green onion, sliced
One 6-1/2 oz. can tuna, drained and flaked
3 ripe avocados, halved
1 tablespoon lemon juice
Lettuce
Cook rice in boiling water with bouillon cubes until done. Combine
vinegar, lemon juice, sugar, garlic salt. Toss with tomato, celery, onion,
tuna and rice. Chill at least two hours. Dip cut avocados in lemon juice.
Fill centre of avocados with rice mixture. Set on lettuce
leaf. Garnish with black olives.
Regards
John H
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