Michelin-Star Colombian Gluten-Free Breakfast Platter: Aromatic Andean Rice, Avocado Salsa, and Tropical Fruit Salad

Allergens

N/A

Ingredients

• 1 cup white rice (gluten
• free)
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 avocado, ripe and diced
• 1/4 cup red onion, finely chopped
• 1/2 jalapeno pepper, seeds removed and minced
• 1/2 lime, juiced
• Salt and pepper, to taste
• 1 mango, peeled and sliced
• 1 kiwi, peeled and sliced
• 1 cup strawberries, hulled and halved
• 1 banana, peeled and sliced
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the rice is cooked and fluffy. Set aside.
2. In a small bowl, mix together diced avocado, red onion, jalapeno pepper, lime juice, salt, and pepper. Gently stir to combine.
3. Assemble the fruit salad by combining mango, kiwi, strawberries, and banana in a large bowl. Toss gently to mix.
4. Plate the rice in the center of a serving dish, top with avocado salsa, and surround with the tropical fruit salad. Garnish with cilantro leaves.

Chef’s Insight

The combination of Andean rice and avocado salsa creates a satisfying mouthfeel, while the tropical fruit salad adds a refreshing touch to this Colombian breakfast platter.

Notes

Be sure to use ripe avocado for the creamiest salsa. - Experiment with different tropical fruits to find your favorite combination.