Avocado Crispy Rice Salad
Chef Bryan Lee Weaver, Butcher & Bee
(Makes for 2 salads)
4 cups chopped collard greens or spring lettuces
2 avocados (large dice)
1 cup crispy rice
1/4 cup dressing
- it's best to make a larger batch of this dressing and it will keep well in the fridge for a few days
-1 cup sesame oil
-1/3 cup lime juice
- 1/3 cup soy sauce (use tamari to keep it gluten free)
- 1 small diced serrano chile
- pinch of sesame seed
- pinch of kosher salt
Mix all of the above in a large bowl and put them in your serving dishes.
We garnish with peanuts, scallions, sesame seed, and pretty flowers from our farmers.