Rice pasta salad with cucumber, avocado, tomato and coriander

Ingredients

• 350 g Risoni
• Salz
• 0.5 Salatgurke
• 3 Tomaten
• 1 Avocado
• 1 Limette (Saft)
• 0.5 Handvoll frischer Koriander
• 1 rote Chili
• 1 Knoblauchzehe
• 125 g Naturjoghurt
• 60 g mayonnaise
• 1 Prise Zucker
• Pfeffer (aus der Mühle)

Instructions

1. 1.

   Cook the Risoni in boiling salted water until al dente. Drain and rinse with ice-cold water to stop cooking.

2. 2.

   Wash the cucumber, cut into 1.5 cm cubes. Wash the tomatoes and cube them as well. Halve the avocado, scoop out the flesh, cube it and drizzle with a little lime juice. Wash the coriander, shake dry, pluck the leaves and finely chop.

3. 3.

   Wash the chili, deseed and slice into thin rings or strips. Peel the garlic and press through a press.

4. 4.

   Combine yogurt, mayonnaise, half of the chopped coriander, lime juice, sugar, salt and a pinch of pepper in a bowl; whisk until smooth and adjust seasoning.

5. 5.

   Add the pasta, cucumber, tomato, chili, remaining coriander, avocado cubes and dressing to the bowl; toss gently and serve immediately.