Red Rice Salad with Mango, Avocado & Greens
4 cups of cooked red rice (cooled to room temperature)
1 handful fresh mint, finely chopped
1 handful of fresh parsley, finely chopped
1 handfuls baby spinach, finely shredded
2 ripe mangoes, skin and seed discarded, flesh chopped into bite sized cubes
1 ripe avocado, seed and skin removed, flesh chopped into bite sized cubed
½ cup walnuts
1 orange, zest and juice
1 lemon, juiced
salt and pepper to taste
Add to a saucepan, 2 cups of uncooked red rice and 4 cups of cold water. Add a lid and bring to the boil. Cook for 40 minutes or until all of the water is absorbed and the rice is al dente.
For the dressing:
Add to a bowl, the juice of 1 lemon, 1 tbsp of orange rind, the juice of 1 orange and salt and pepper, then stir.
Place into a large bowl: the cooled cooked red rice, the chopped parsley and mint, the avocado, the baby spinach, the mango, and the walnuts. Add the dressing and mix the ingredients gently until the ingredients are evenly distributed. Place into 4 bowl and serve.
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