Various shades of green make up this Green Rice Salad with Avocado Grapes and Cucumber. This vegan rice salad is remarkably refreshing and light and is made in less than 20 minutes.
salt and pepper
Bring water to a boil, add the Bamboo rice and cook for 12 minutes on simmer. Cool until desired temperature.
Wash the cucumber, and leave the skin on. Cut in half lengthwise and then cut half moon slices.
Wash the grapes and cut in half. Dice the avocado. Cut the apple (skin on) in slices.
Make a salad dressing by mixing olive oil, lemon juice, salt, pepper and 2 tablespoons of chopped cilantro.
Mix all part, except some of the apple slices. Divide over 2 plates and stick the few apple slices you kept apart into the salad for a nice color effect. Decorate with a sprig or 2 of cilantro and serve.