Avocado Rice Salad

Ingredients

• 350 ml vegetable broth
• 150 g rice
• 2 red bell peppers
• 1 Garlic clove
• 1 lemon
• 1 chili pepper
• 2 Avocados
• 80 g arugula (1 bundle)
• 1 tbsp Olive Oil
• Salt
• Pepper
• 60 g yogurt (1.5% fat)

Instructions

1. 1.

   Bring the broth to a boil. Rinse the rice and add it to the boiling broth. Cover and simmer over low heat for about 20–25 minutes until cooked. Then let it cool uncovered.

2. 2.

   Meanwhile, wash the bell peppers, halve them, remove seeds, and finely dice. Peel the garlic and mince very finely. Squeeze half a lemon. Wash, deseed, and finely chop the chili pepper.

3. 3.

   Halve the avocados, remove pits, peel, cube the flesh, and mix with lemon juice. Wash, dry, and roughly chop the arugula.

4. 4.

   Combine the rice with bell pepper cubes, garlic, avocado, arugula, chili, and olive oil. Season with salt and pepper. Before serving, pour yogurt over the salad.