Rice salad with mango, avocado and sweet potatoes


This is a sweet and sour salad that can be a light meal on its own or part of an appetizer buffet. Make it as sweet or as sour as you prefer, the quantities below are simply a starting point.

Ingredients (serves 4-6)
-1 cup long grain rice
- 1 sweet potato, diced
- 1 mango, diced
- 1 avocado, diced
- 1/2 red onion, minced
- 1/2 lemon, juiced (or more, to taste)
- 3 Tablespoons extra virgin olive oil
- a few coriander sprigs, chopped or 1 teaspoon dry
- 2 Tablespoons maple syrup or honey
- salt and pepper, to taste

Cover the rice with plenty of water, boil until tender (about 15 minutes), drain and rinse with cold water then allow to drain completely. Toss the sweet potato with a little bit of olive oil and roast at 400 F until tender and some edges are slightly charred. To assemble the salad, combine the rice with the sweet potato, mango, onion and coriander and season with salt, pepper, maple syrup, lemon juice and olive oil. I like to add the avocado on top to keep it from falling apart. Enjoy!






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