Mango Avocado Black Rice Salad With Cilantro Lime Vinaigrette Food

MANGO & AVOCADO BLACK RICE SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• 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.
• 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.
• 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.
• 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!

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-AVOCADO SALAD WITH LIME VINAIGRETTE

Steps:

• In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
• Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
• Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.