Very Slightly Modified a Recipe by Ambitious Kitchen | Serves: 4-6| Time: ~1 hr (I made rice ahead of time to make life easier)
Ingredients
Salad
1 1/2 cups organic black rice
1/2 tsp salt
1 large ripe #mango, diced
1 small ripe #avocado, diced or sliced
1/4 cup almonds
1/2 cup chopped fresh cilantro
1/2 cup diced red onion
Vinaigrette
1/4 cup lime juice
1 1/2 tbsp EVO
1 tsp agave nectar
1/4 tsp salt
1 clove garlic, minced
2 tbsp chopped fresh cilantro
S&P to taste
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. I actually followed Instant Pot steps.
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 salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
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