If you are craving a salad that bursts with vibrant colors and flavors, you will absolutely adore this Refreshing Avocado Mango Wild Rice Salad for Summer Bliss Recipe. It perfectly balances creamy avocado, juicy mango, nutty wild rice, and crisp greens, all tied together with a zesty citrus dressing that dances on your taste buds. This salad is not only a feast for the eyes but also a nourishing, satisfying dish that brings a little sunshine to your plate anytime you make it.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity and how each ingredient adds a unique texture and flavor dimension. From the tender wild rice providing a satisfying bite to the sweet mango that offers luscious freshness, every component is essential for creating this harmonious dish.
- 1 cup Wild Rice Blend: Offers a hearty and slightly chewy base, perfect for absorbing the dressing flavors.
- 5 cups Baby Kale or Greens of Choice: Provides freshness and a nutrient-packed leafy crunch; arugula makes a lovely peppery alternative.
- 1 medium Avocado: Adds creamy richness that balances the other textures; ensure it is ripe for the best flavor.
- 1 medium Mango: Brings juicy sweetness that brightens the salad dramatically.
- 1/2 cup Feta Cheese: Adds a tangy, savory note; omit for a vegan-friendly version.
- 1 small Red Onion: Gives a mild bite and lovely color contrast when chopped finely.
- 1 cup Mixed Roasted Nuts: Introduces crunch and nutty depth; seeds can be a great substitute for added variety.
- 1/4 cup Olive Oil: Use extra virgin for a smooth, fruity base in the dressing.
- 1 medium Orange Juice: Freshly squeezed citrus juice infuses the salad with vibrant flavor and light acidity.
- 1 clove Garlic: Crushed to add a subtle savory kick to the dressing.
- 1 tablespoon Dijon Mustard: Gives the dressing a gentle tang and helps emulsify the ingredients.
- 1 tablespoon Maple Syrup or Honey: Balances the acidity with natural sweetness; adjust according to your taste.
How to Make Refreshing Avocado Mango Wild Rice Salad for Summer Bliss Recipe
Step 1: Cooking the Wild Rice
Start by rinsing your wild rice blend under cold water to remove any excess starch or dust. Combine it with water and a pinch of salt in a pot, and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 40 to 45 minutes until the grains are tender but still hold their shape. After cooking, drain any excess water and let the rice cool completely before mixing it into the salad.
Step 2: Preparing Fresh Ingredients
While your wild rice is cooking, dice the ripe avocado and mango into bite-sized cubes, making sure not to mash the avocado to keep its creamy texture intact. Chop the red onion finely to distribute its mild punch throughout the salad. Rinse and pat dry your baby kale or chosen greens, then place them in a large mixing bowl to prepare for tossing later.
Step 3: Whisking the Zesty Dressing
In a small bowl, whisk together the extra virgin olive oil, freshly squeezed orange juice, crushed garlic, Dijon mustard, and maple syrup or honey. This lively dressing combines citrus brightness with a hint of sweetness and garlicky warmth, which complements all the salad’s fresh ingredients beautifully.
Step 4: Combining All Elements
Once your wild rice has cooled, add it to the bowl with the greens, followed by the diced avocado, mango, chopped red onion, crumbled feta cheese, and mixed roasted nuts. Gently fold everything together to avoid breaking the avocado pieces while evenly distributing all the colorful components.
Step 5: Dressing the Salad
Drizzle half of the prepared dressing over the salad and gently toss to ensure every bite is infused with flavor. Taste and adjust with more dressing if needed. The goal is a light, refreshing coating that unites the nutty, creamy, sweet, and tangy notes perfectly. You can either serve the salad immediately or refrigerate it for about 30 minutes to let the flavors meld for an even more delightful experience.
How to Serve Refreshing Avocado Mango Wild Rice Salad for Summer Bliss Recipe
Garnishes
Adding an extra flourish of freshly chopped herbs like cilantro or mint can elevate the vibrant flavors of this salad wonderfully. A few extra toasted nuts sprinkled on top provide welcome texture, while a final squeeze of citrus juice just before serving brightens everything up and adds a burst of freshness.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a complete summer meal. Alternatively, it’s fantastic alongside a light soup or as part of a picnic spread featuring crusty bread and a chilled white wine. Its versatility makes it an excellent companion for any summer gathering.
Creative Ways to Present
For a stunning presentation, serve the salad in hollowed-out mango halves to highlight the tropical element or layer it in a clear glass jar to showcase the beautiful layers of color and texture. You could also offer individual portions in small bowls topped with a lime wedge to invite guests to add an extra citrus zing if they desire.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salad in an airtight container in the refrigerator for up to two days. To prevent the avocado from browning too quickly, add a little extra citrus juice before storing and toss gently again when you’re ready to serve.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended as the texture of avocado and greens will not hold up well once thawed. However, you can freeze cooked wild rice separately for later use, then combine with fresh ingredients when ready.
Reheating
Since this is a cold salad designed to be fresh and crisp, reheating is not advised. If you prefer a warm version, use the wild rice as a base warmed slightly, then add fresh mango, avocado, and dressing right before serving.
FAQs
Can I substitute the wild rice blend with something else?
Absolutely! Quinoa is a fantastic substitute if you want a lighter texture or need a quicker cooking option. Just cook it according to package instructions and allow it to cool before using it in the salad.
Is this salad suitable for vegans?
Yes, it easily can be. Simply omit the feta cheese or use a plant-based cheese alternative, and choose maple syrup instead of honey for the dressing to keep it fully vegan.
How can I make this salad gluten-free?
Good news: this salad is naturally gluten-free as long as you use certified gluten-free wild rice or quinoa. Always double-check any packaged nuts or dressings for hidden gluten if you have sensitivities.
What’s the best way to keep the avocado fresh and from browning?
The key is to use ripe avocado just before serving and toss it gently with the citrus-rich dressing. Adding extra fresh orange juice or a squeeze of lemon will help slow down oxidation and keep it bright and green.
Can I prepare some elements of the salad in advance?
Definitely! Cook and cool the wild rice ahead of time and store it in the fridge. You can also prepare the dressing a day in advance to let flavors meld. Assemble the salad just before serving for the freshest taste and texture.
Final Thoughts
There is something truly magical about the combination of creamy avocado, sweet mango, and nutty wild rice, all brought together in this Refreshing Avocado Mango Wild Rice Salad for Summer Bliss Recipe. It’s the kind of dish that feels like a warm summer hug in every bite and one you’ll want to make again and again. Give it a try and watch it become your go-to for easy, vibrant, and utterly satisfying summer meals.
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Refreshing Avocado Mango Wild Rice Salad for Summer Bliss Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Avocado Mango Wild Rice Salad perfect for summer, combining the nutty flavor of wild rice with creamy avocado, juicy mango, crisp greens, and a tangy citrus dressing. This wholesome salad offers a delightful mix of textures and flavors, ideal for a light lunch or a side dish.
Ingredients
Salad Ingredients
- 1 cup Wild Rice Blend (Can substitute with quinoa)
- 5 cups Baby Kale or Greens of Choice (Arugula works beautifully)
- 1 medium Avocado (ripe)
- 1 medium Mango (ripe, juicy)
- 1/2 cup Feta Cheese (optional, skip for vegan version)
- 1 small Red Onion (chopped)
- 1 cup Mixed Roasted Nuts (can substitute with seeds)
Dressing Ingredients
- 1/4 cup Olive Oil (extra-virgin preferred)
- 1 medium Orange (juiced fresh)
- 1 clove Garlic (crushed)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Maple Syrup or Honey (adjust to taste)
Instructions
- Cooking the Rice: Rinse the wild rice under cold water to remove any debris or excess starch. Combine the rinsed rice with water and a pinch of salt in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and grains have opened.
- Preparing Ingredients: Dice the ripe avocado and mango into bite-sized cubes. Chop the red onion finely. Wash and prepare the baby kale or other greens of choice, placing all into a large mixing bowl.
- Making the Dressing: In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed orange juice, crushed garlic, Dijon mustard, and maple syrup or honey until well combined and emulsified.
- Combining Salad: Once the wild rice has cooled, add it to the large bowl with greens, diced avocado, mango, chopped onion, feta cheese (if using), and mixed roasted nuts or seeds.
- Dressing the Salad: Drizzle half of the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure all components are evenly coated with the dressing.
- Serving: Serve the salad immediately for the freshest flavor or refrigerate for about 30 minutes to allow the flavors to meld and serve chilled.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- You can substitute wild rice with quinoa for a different texture and faster cooking time.
- If you prefer a nuttier flavor, toast the mixed nuts lightly before adding.
- The salad can be stored in the refrigerator for up to 1 day but is best eaten fresh.
- Adjust the sweetness of the dressing by varying the amount of maple syrup or honey according to taste.
