Venus rice salad recipe of 19-06-2016 [Updated on 05-07-2016]
Venere rice salad is a more stylish variant of the classic rice salad that is usually prepared in summer. I chose to add an exotic touch to a classic dressing such as rocket, cherry tomatoes and corn salmon and avocado. The black rice with its black grains and its intense taste, brings out the color and taste of all the other ingredients of the dish, creating a very nice color contrast to see. To make theVenus rice salad even more chiccosa, I served it in small single portion glasses, in this way it is also perfect to serve for a buffet party. Are you girls going to the beach on the weekend? I have to go away to find a beach as I say and, given the always uncertain weather in the end I'm never managing to organize myself: / but I don't give up, I'll try again next weekend! I leave you to the recipe and I wish you a happy Sunday: *
How to make venus rice salad
Cook the Venere rice in a pot of boiling salted water. Respect the cooking times, which in my case were only 15 minutes, but sometimes they can go up to 40 minutes. Once al dente, drain and let cool.
Clean the avocado, peel it and cut it into cubes.
Clean the rocket, and cut the cherry tomatoes.
Divide the salmon into small pieces, drain the corn, then put everything in a large glass bowl
Once cold, add the rice, season with salt, pepper and oil, mix and let it rest in the fridge for at least 30 minutes.
Divide the Venere rice salad into single-portion bowls and serve.