Vegetable Confetti Rice with Peruvian Avocado

Vegetable Confetti Rice with Peruvian Avocado

Recipe by Avocados from Peru


In a large bowl, toss together the avocados, rice, beef, escarole, tomatoes, corn, peas, hearts of palm, carrot and walnuts. In a small bowl, combine the mayonnaise, olive oil, and lime juice. Add to the bowl and mix well to coat all ingredients. Season with salt and pepper to taste. Place approximately 2 cups of the mixture into an individual mold, press firmly with a spoon, and unmold onto a small plate. Repeat for each serving. Garnish with an avocado slice and serve with watercress on the side.


Difficulty level: low



Prep Time

10 minutes


2 Peruvian avocados, pitted, peeled, and cubed

3 cups cooked white rice, cooled

2 cups cooked, diced lean beef

2 cups thinly sliced escarole lettuce

1 ½ cups cherry tomatoes, halved

1 cup fresh or frozen corn, cooked

1 cup fresh peas, cooked

1 cup canned or jarred hearts of palm, drained , chopped

1 medium carrot, grated

½ cup walnuts, chopped

½ cup light mayonnaise

¼ cup olive oil Juice of 2 limes Salt and pepper

1/2 Peruvian avocado, pitted, peeled, and thinly sliced, for garnish Watercress for garnish