Rice Salad with Avocado and Smoked Salmon

Ingredients

       1 1/3 cups white rice, preferably jasmine or basmati 
       3 cups water 
       3 tablespoons olive oil 
       2 tablespoons seasoned rice vinegar or rice vinegar 
       1 teaspoon soy sauce 
       1 tablespoon each: minced chives, minced fresh cilantro 
       1/2 teaspoon each: chili powder, sugar 
       2 small, ripe avocados 
       Assorted greens 
       4-6 ounces smoked salmon 

Directions

Combine the rice and water in a medium saucepan; heat to a boil. Reduce
heat and simmer, uncovered, 8 minutes. Drain and transfer to a mixing bowl.

Meanwhile, combine oil, vinegar, soy sauce, herbs, chili powder and sugar.
Add half to rice while it is still hot; mix well.

Slice avocados and gently coat with remaining dressing so they don't
discolor. To serve, arrange greens over 4 salad plates. Mound rice on top and
arrange slices of salmon and avocado over.