Salad

½ cup brown basmati rice

4 small red bell peppers

1 medium cucumber--halved, seeded and chopped into ¼-inch pieces

½ avocado, pitted and chopped into ¼-inch pieces

Vinaigrette

2 tablespoons white wine vinegar or tarragon vinegar

Juice of ½ lemon

½ small shallot, finely chopped

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh tarragon

¾ teaspoon kosher salt, plus more if needed

¼ teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil