Rice Salad with Avocado and Tomatoes

Ingredients

• 1 handful baby Swiss chard (40 g)
• 200 g yellow cherry tomatoes
• 0.5 pomegranate
• 0.25 Cucumber
• 5 shallots
• 4 tbsp balsamic vinegar
• 1 tsp Mustard
• 2.5 Tbsp rapeseed oil
• 2.5 tbsp walnut oil
• Salt
• Pepper
• 1 Avocado
• 250 g cooked natural rice

Instructions

1. 1.

   Wash and dry the Swiss chard, cut large leaves into strips. Wash tomatoes and halve them. Separate pomegranate seeds from the shell. Peel, wash, and slice cucumber thinly.

2. 2.

   Peel shallots and finely dice them. Mix vinegar and mustard with the diced shallots. Combine both oils to make a dressing, season with salt and pepper.

3. 3.

   Halve the avocado, remove the pit, and cut the flesh into slices.

4. 4.

   Gently mix Swiss chard, tomatoes, pomegranate seeds, cucumber, avocado, and rice; spread the salad on plates. Drizzle with dressing and serve.