Put quick-cooking Violet rice in a pot with water at room temperature. When it is boiling add salt and cook for about 16/17’.
Drain and let the rice cool down. Clean avocado and cut it into small dice, cut salmon into bits and tomatoes in half; put the ingredients into a salad bowl, add corn, rocket salad and rice. Blend in all the ingredients and season with two tablespoons extravergin olive oil.
Quick-cooking Violet rice can be serve as a starter or as an aperitif in small transparent glasses.