- 1/2 red bell pepper, broiled and peeled
- 1 tablespoon white-wine vinegar
- 3 tablespoons sunflower oil
- 2 tablespoons olive oil
- 1/4 cup long-grain rice, cooked
- 4 ounces Connemara Smokehouse smoked salmon, cut into strips
- 2 large, ripe avocados
Cut the pepper flesh into strips.
Mix the vinegar with the oils. Season well.
Pour the dressing over the rice and toss well, then stir in the salmon and pepper.
Halve the avocados, remove the seeds and fill the hollow with the mixture.