Black Rice Mango And Avocado Salad Food

BLACK RICE, MANGO AND AVOCADO SALAD

Steps:

• Rinse black rice then place in a medium saucepan with 2 3/4 cups water.
• Bring to a boil, then reduce heat, cover and simmer until water is absorbed about 30-40 minutes.
• Meanwhile, add vinaigrette ingredients to a food processor and pulse for 15-30 seconds until combined.
• When rice has finished cooking, remove from stove and place in a bowl.
• Cool for about 10 minutes then stir in vinaigrette.
• Cover and refrigerate until fully cooled, about 1 hour.
• Remove and toss rice with mango, cilantro (optional), parsley, and red onion.
• Scoop into individual salad bowls and top with avocado and almonds (optional).
• Serve.

MANGO AND AVOCADO SALAD

Steps:

• In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

GUACAMOLE & MANGO SALAD WITH BLACK BEANS

Steps:

• Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.

AVOCADO AND MANGO SALAD

Steps:

• Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
• Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
• Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

BLACK RICE SALAD WITH MANGO AND PEANUTS

Steps:

• Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
• Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
• Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
• Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.