Southwest Turkey and rice salad

Salad:

1 1/2 cups water

1 cup long grain rice

2 cups diced cooked turkey

3/4 pound tomatoes, seeded and diced

1 cup thin sliced green bell pepper

1 cup fresh or frozen, thawed corn kernels

1/3 cup chopped red onion

Dressing:

6 tbsp. chopped fresh cilantro

3 tbsp. white wine vinegar

1 tbsp. dijon mustard

1 jalapeno chile, stemmed, seeded and minced

1 1/4 tsp. ground cumin

3/4 tsp. salt

3/4 tsp. pepper

4 cups mixed lettuce

1 avocado, pitted, peeled and sliced