Chayote And Rice Salad - cooking recipe

Ingredients

2 c. cooked rice
1/2 green pepper, chopped
2 cloves garlic
1/4 c. oil
juice extracted from 2 limes
1/2 tsp. salt
1 small red pepper, quartered
1 ripe tomato, quartered
1 small red onion
1/4 c. fresh cilantro leaves
1 avocado, cubed
1 Chayote, peeled, pitted and boiled

Preparation

Place in a blender the green pepper, garlic, oil, lime juice and salt.
Chop them at high speed, then add red pepper, tomato, onion and cilantro.
Chop coarsely for 10 seconds.
In a medium bowl mix together rice and blender mixture.
Stir in some sliced blanched almonds, if desired.
Cut Chayote into small pieces. Carefully stir it in to keep pieces whole.
Put mixture in a Tupperware mold and refrigerate overnight.
Serve at room temperature on a serving plate with green aspic and avocado in the middle and a cherry tomato on top.
Serves 6 to 8.
Delicious.