Mexican Bowl

Rinse the rice, salt it, and cook according to package directions.

Clean and wash the fresh vegetables. Cut the carrots into thin strips, tomatoes into quarters, and lettuce into strips.

Cut the avocado in half, remove the pit, and peel off the skin. Mash the avocado with a fork and season with salt, ground pepper, and juice from half a lime. Cover with cling film and store in the refrigerator until serving.