Avocado Greek Rice Salad Bowls - California Avocados

Ingredients

• 1 ripe, Fresh California Avocado, seeded and peeled
• 3/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1/4 cup water
• 3 tbsp. freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1 ½ tsp. dried oregano
• 1 tsp. fine grain sea salt
• 1/2 tsp. dried parsley
• 1/2 tsp. freshly ground black pepper
• 2 cups boiling water
• 1 cup long-grain brown rice, rinsed
• 3/4 tsp. fine grain sea salt
• 2 tbsp. fresh basil, finely chopped
• 1 tbsp. fresh mint, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup grape tomatoes, halved
• 1/2 cup red onion, chopped
• 1 medium green bell pepper, chopped
• 1 (14-ounce) can quartered artichoke hearts in brine, drained and sliced in half lengthwise
• 8 oz. crumbled feta cheese