Summer is definitely "salad season"! Cookouts, picnics, pool parties, barbecues! Here's the struggle...what can you make that you can transport and will safely stand up to the heat?? Not always an easy task!!!
I love making what I call "alternative salads"...you know...kind of on the edgy side but totally delicious and healthy!! These are not your typical lettuce/veggies salads or the dreaded mayonnaise laden cole slaw or potato salad (which is never a good idea in the heat period!)
For the next few weeks I am going to share my favorite "alternative salads" so stay tuned!!!
Black Rice and Mango Salad
●2 oranges
●1⁄4 cup fresh lime juice ●1⁄4 cup orange juice
●2 tablespoons extra virgin olive oil
●2 cups black rice
●Kosher salt
●2 just-ripe mangoes, peeled, pitted, cut into 1⁄2 " diced
●1 cup fresh cilantro leaves
●1⁄2 cup finely chopped red onion
●1⁄2 cup unsalted, dry roasted peanuts
●8 scallions, thinly sliced
●2 jalapeños, seeded, minced
●1 avocado, slightly ripe, cut into small cubes
Peel oranges and cut off any thick skin(pith). Cut orange segments in half and put aside.
Whisk lime juice, orange juice and EVOO. Set aside.
Bring rice and 3 1⁄2 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
●2 oranges
●1⁄4 cup fresh lime juice ●1⁄4 cup orange juice
●2 tablespoons extra virgin olive oil
●2 cups black rice
●Kosher salt
●2 just-ripe mangoes, peeled, pitted, cut into 1⁄2 " diced
●1 cup fresh cilantro leaves
●1⁄2 cup finely chopped red onion
●1⁄2 cup unsalted, dry roasted peanuts
●8 scallions, thinly sliced
●2 jalapeños, seeded, minced
●1 avocado, slightly ripe, cut into small cubes
Peel oranges and cut off any thick skin(pith). Cut orange segments in half and put aside.
Whisk lime juice, orange juice and EVOO. Set aside.
Bring rice and 3 1⁄2 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
Place mangoes and remaining ingredients in a large bowl.
Add rice and toss gently to combine. Season lightly with
salt and more lime juice, if desired.
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