Recipes

SP Herb black rice salad with mango and avocado

SP Herb black rice salad with mango and avocado

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

Course: Salad

Ingredients

1 1/2 cups SP Herb 100% chemical free 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 Kosher salt

1 clove garlic, minced

2 tablespoons chopped fresh cilantro

salt and pepper to taste

lime wedges, to garnish

Instructions

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.
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 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 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!