Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

1.	Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed, about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
2.	While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined.
3.	Once rice is done cooking and has cooled a bit, stir in dressing, cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
4.	Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!

	1 1/2 cups organic black rice
	1/2 teaspoon salt
	1 large ripe mango, diced
	1 small ripe avocado, diced or sliced
	1/4 cup roasted almonds
	1/2 cup chopped fresh cilantro
	1/2 cup diced red onion
	1/4 cup freshly squeezed lime juice (about 3 limes)
	1 1/2 tablespoons olive oil
	1 teaspoon honey (agave nectar if vegan)
	1/4 teaspoon Kosher salt
	1 clove garlic, minced
	2 tablespoons chopped fresh cilantro
	salt and pepper to taste
	lime wedges, to garnish