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
Scale
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.
