Salad Recipes - Avocados with Ham and Asparagus

Ingredients

• 75 g/3 oz/1/3 cup Thai fragrant rice

• 2 large, ripe avocados, halved and stoned (pitted)

• 15 ml/1 tbsp lemon juice

• 100 g/4 oz/1 cup cooked ham, diced

• 275 g/10 oz/1 small can asparagus tips, chopped

• 4 stuffed olives, sliced

• 15 g/1 tbsp snipped chives

• 45 ml/3 tbsp olive oil

• A pinch of caster (superfine) sugar

• Salt and freshly ground black pepper

• 2.5 ml/1/2 tsp whole grain mustard

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Method:

1. Cook the rice in plenty of boiling salted water until tender. Drain, rinse with cold water and drain again. Place in a bowl.

2. Scoop out the avocado flesh, keeping the skin intact, and cut into small dice.

3. Mix with the lemon juice to prevent browning. Add the remaining ingredients and mix well.

4. Pile back into the avocado skins and serve chilled.