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Stuffed
Avocados
1/2 red bell pepper, broiled and peeled
1 tablespoon white-wine vinegar
3 tablespoons sunflower oil
2 tablespoons olive oil
1/4 cup long-grain rice, cooked
4 ounces smoked salmon, cut into strips
2 large, ripe avocados
Cut the pepper flesh into strips.
Mix the vinegar with the oils. Season well. Pour
the dressing over the rice and toss well, then stir
in the salmon and pepper. Halve the avocados, remove
the seeds and fill the hollow with the mixture.
SERVES 4
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