Prosciutto and Avocado Salad

Ingredient
1/2 cup Arborio rice
1/2 small red onion – diced
8 slices of Prosciutto di Parma – (4 slices finely diced)
Freshly ground pepper
Extra virgin olive oil for drizzling
2 Hass avocados – ripe but firm
2 small vine ripened tomatoes – seeds removed & diced
4 tbs chopped fresh basil
1 tbs fresh lemon juice

Bring a pot of lightly salted water to the boil and add the rice and cook until tender, about 10 minutes. Drain well and combine in a bowl with the red onion and the finely diced prosciutto, season with salt and pepper and drizzle with olive oil and toss.  Set aside in the refrigerator to cool.  Slice the avocadoes in half and removed the pit and scoop out the pulp leaving a 1 inch border.  Dice the removed avocado and add to the cooled rice mixture along with the tomato, basil and lemon juice.

Adjust the seasoning, toss and stuff the avocado “shells” and place one slice of prosciutto on each plate and then place the filled avocado on top and drizzle with olive oil.

Serves 4
Degree of Difficulty 1