Mango Avocado Black Rice Salad With Cilantro Lime Vinaigrette Recipes

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MANGO & AVOCADO BLACK RICE SALAD WITH CILANTRO-LIME VINAIGRETTE



Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette image

Bright and fresh, this incredible black rice salad isn't only flavorful, it's packed with nutrients too. It's sweet, creamy, and crunchy, and topped with an addicting cilantro-lime vinaigrette. You'll love this for a healthy lunch!

Provided by Monique of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Lunch     Salad     Side Dish     Vegan     Vegetarian

Time 1h40m

Number Of Ingredients 16

1 1/2 cups organic 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

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!

JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
  • Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
  • Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

MANGO-AVOCADO SALAD WITH LIME



Mango-Avocado Salad with Lime image

This salad is beautiful, refreshing and delicious! I got this from my sister, but originally it came from a cookbook -- I don't know which one. Prep time does not include time to chill before serving.

Provided by Meredith K.

Categories     Lime

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups shredded cabbage
1/2 cup diced cucumber
1 ripe mango, peeled,cut from pit and diced
1 red bell pepper, cored,deveined and diced
1 avocado, peeled,pitted and cubed
6 green onions, thinlly sliced
1/4 cup watercress, stemmed
2 limes, juice of
1 clove crushed garlic
salt & pepper

Steps:

  • Combine everything.
  • Chill at least 30 minutes before serving.

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