Avocado rice salad with turkey breast

Ingredients for 2 servings:

• 200 g rice
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 small cucumber(s)
• 1 small avocado(s)
• 100 g turkey breast, cooked
• 150 g peas, frozen
• 1 tsp oil
• 3 tsp lemon juice
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 1 tsp sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cook the rice in plenty of salted water according to the package instructions. Meanwhile, wash and trim the bell peppers and cucumber. Cut everything into small cubes. Peel the avocado, halve it, and remove the pit. Drizzle the flesh with 1 tablespoon of lemon juice. Cut the avocado and turkey breast into strips. Mix the cooked rice with the bell peppers, cucumber, avocado, and turkey strips. Briefly blanch the peas in boiling water, drain, refresh with cold water, and add to the rice mixture. Mix the oil with lemon juice, vinegar, soy sauce, sugar, salt, and pepper to make a dressing and drizzle over the salad. Season again with salt and pepper.