Black rice salad with avocado & mango

May 23, 2017 | Salads and Soups | 0 comments

Bursting with tantalising, exotic and contrasting flavours, this salad is a summer joy!  Not only is black rice an incredible source of antioxidants, it is also a wholegrain which makes it rich in fibre; providing that feeling of fullness for longer.  This is because compared to white rice, this grain’s glucose is absorbed much slower throughout the body.  In addition, the fresh avocado, watercress and fruit are all super rich in essential vitamins.


Serves 2

  • 300g (or 11 oz) cooked black rice
  • 1 fresh mango, diced into small chunks
  • 1 small red onion, chopped
  • 1 small ripe avocado, diced
  • Sea salt
  • Small handful of flat leaf parsley, chopped
  • Small handful of watercress


  • 1 ripe mango, peeled and roughly chopped
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • ¼ cup orange juice
  • Sea salt & pepper


  1. Cook the rice as per the packet instructions until it is tender.
  2. Remove from the heat and let it cool. Meanwhile make the dressing
  3. Combine mango, vinegar, olive oil and orange juice in your blender.
  4. Blend until smooth.
  5. Add in the avocado, onion, mango chunks, parsley & watercress, then drizzle over the dressing – not too much as it will be sweet.
  6. Prepare dressing. Combine mango, vinegar, olive oil and orange juice in your blender.
  7. Blend until smooth.
  8. If the dressing is too thick for your liking, add more orange juice until you reach desired consistency.
  9. Season with salt and pepper