Rice salad with avocado and smoked salmon

•  1 1/3 cups white rice, preferably jasmine or basmati
•  3 cups water
•  3 tablespoons olive oil
•  2 tablespoons seasoned rice vinegar or rice vinegar
•  1 teaspoon soy sauce
•  1 tablespoon each: minced chives, minced fresh cilantro
•  1/2 teaspoon each: chili powder, sugar
•  2 small, ripe avocados
•  Assorted greens
•  4-6 ounces smoked salmon

Combine the rice and water in a medium saucepan; heat to a boil.

Reduce heat and simmer, uncovered, 8 minutes.

Drain and transfer to a mixing bowl.

Meanwhile, combine oil, vinegar, soy sauce, herbs, chili powder and sugar.

Add half to rice while it is still hot; mix well.

Slice avocados and gently coat with remaining dressing so they don't discolor.

To serve, arrange greens over 4 salad plates.

Mound rice on top and arrange slices of salmon and avocado over.
 
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