Boil water in a pot, add salt and cook the venere rice.
In the meantime, peel the avocado, remove the kernel and chop the pulp. Cut the frankfurters into rounds and, with a sharp knife, mince the walnuts. Drain the feta cheese and crumble it in a small bowl.
Once the rice is cooked, drain it, transfer it into a bowl, season it with 2 spoons of extra virgin olive oil, and stir to ensure that the grains remain separate.
Wait for the rice to cool down, add all ingredients and stir to mix them. Cover the bowl with plastic wrap and let it rest in the fridge for at least two hours.
Before serving, complete the venere rice salad with extra virgin olive oil and grated lemon peel.