
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 |
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! |
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