Reviewed: Nov. 17, 2009

I think I would have enjoyed this one much more if the rice was warm/hot when mixed with the other ingredients. I used artichoke hearts in place of the avocado, as I couldn't find a nice ripe one. After tasting the dish before serving, it needed something else, so I added some of the oil from the artichokes, a little red wine vinegar and extra salt & pepper. I did love the mint flavor in this and thought it was a nice addition.

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Reviewer:

Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 31, 2009

Super tasty. Perfect for lunch. I actually added some fried tofu in it, to add some proteins.

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: Aug. 2, 2009

I hate it when people rate a recipe when they actually made it differently. But...I was put off by the submitters instruction that the tomato and cucumber meant the salad needed to be eaten the same day. So, I left them out and served tomato, cucumber and avocado on the side. The salad, which I had doubled, lasted well for almost a week.

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Reviewer:

LJOY

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Reviewed: Jul. 10, 2009

YUMMY! I left out the olives (not fond of them) BUT it was a great summer/light salad! Thanks!

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Reviewer:

mrsneale

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Reviewed: Jun. 14, 2009

Easy, delicious and addictive! I omitted the mint and feta (didn't have those on hand) and used black olives and organic short grain brown rice. Still fabulous. I crave it now. Even enjoyed leftovers the next day. Thanks!

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