A wonderfully fresh and flavourful salad, with nutrient packed black rice, mango and avocado. Served with the most incredible coriander & lime vinaigrette. Vegan and gluten free!
-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
For the Vinaigrette:
-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 of salt
-1 clove of garlic, minced
-2 tablespoons chopped fresh coriander
-salt and pepper to taste
-lime wedges, to garnish
Rinse the rice and put it in a saucepan with 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 (30-40 minutes). When rice is cooked, transfer to a bowl & let it cool before adding the dressing.
While rice is cooking prepare the vinaigrette:
Combine lime juice, olive oil, garlic, honey (or agave), coriander, salt & pepper. Once rice has cooled a bit, stir in dressing and 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.
Before serving, toss salad again with dressing and fold in coriander, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra coriander if desired. Enjoy!