The Pioneer Woman Tasty Kitchen
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Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

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Level: Easy

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Description

A fresh and flavorful, nutrient-packed black rice salad with mango and avocado served with the most incredible cilantro-lime vinaigrette. Vegan and gluten free!

Ingredients

  • FOR THE SALAD:
  • 1-½ cup Uncooked Organic Black Rice
  • 2-¾ cups Water
  • ½ teaspoons Salt
  • ½ cups Chopped Fresh Cilantro
  • 1  Large Ripe Mango, Peeled, Pitted And Diced
  • ½ cups Diced Red Onion
  • ¼ cups Roasted Almonds
  • 1  Small Ripe Avocado, Peeled, Pitted And Diced Or Sliced
  • Optional For Garnish: Lime Wedges, Extra Chopped Cilantro
  • FOR THE DRESSING:
  • ¼ cups Freshly Squeezed Lime Juice
  • 1-½ Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 teaspoon Honey (agave Nectar, If Vegan)
  • 2 Tablespoons Chopped Fresh Cilantro
  • ¼ teaspoons Salt
  • Salt And Pepper, to taste

Preparation

Rinse rice in a mesh strainer. Add it into a medium saucepan. Add the 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. This will take about 30-40 minutes. When rice is done cooking, remove pan from heat and transfer rice to a bowl. Cool for 10 minutes before adding dressing. Chill your serving bowls at the same time.

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 the dressing. Cover bowl and place in the 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.

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