Instructions: Cook rice, and while still hot mixed with the crushed glove of garlic, oil [lemon juice] and wine vinegar. Add salt pepper and sugar. Cool, stirring from time to time. Meanwhile peel and stone avocado and slice flesh, toss in lemon juice; skin and slice tomatoes. Mix all lightly with rice and serve sprinkled with chopped parsley.

I usually cut the tomato and avocado flesh into chunks, not slices. This was simply delicious, but obviously if we are eating low-fat it would have to be an occasional treat as is.

I thought perhaps asparagus spears instead of avocado? Or lightly steamed calabrese (broccoli) florets? Or French beans, cut in 1" long chunks.

"An avocado is a pear. Why not just substitute a nice ripe pear, the kind with the brown skin. They can be mashed, have a fantastic flavor, and so far as I know, have no fat. Pears lend their own special flavor to all kinds of food." [Rhona Gerber]

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