My Favorite Summer Salad 2019: Rice, Mango, and Avocado!

I’ve been sharing this salad in my instastories a little while ago and asked if you were intersted in the recipe – and pretty much everyone said YES 😀 So here it is, my favorite Summer salad of 2019: rice-mango-avocado salad with a lemon-tahini dressing!

It’s creamy and yet fresh, you can have it cold or medium-warm, it’s delicious – of course – and healthy, it has some good fats, healthy carbs, and loads of vitamins and minerals, it is super easy to make, it’s done quick, and I promise everyone will love it! 

I’ve been making this salad a couple of days after giving birth for the very first time. It just came into my postpartum mind that this combination could be delicous and it turned out THAT delicious that we had it like six times in the past three weeks. The other day I made it for my friend Nic from whensweetbecomeshealthy.com and she is a damn good food blogger – and she liked it a lot and gave extra credit to the delicous dressing. So it must be good 😀 

I love it because of this blend of creaminess (tahini and avocado), the brown rice that’s still a little firm to the bite, and the fresh, juicy, and sweet mango. Just SO good! 

Also, it seems like all my favorite summer recipes contain mango! Like last year, I was crazy about this mango-matcha smoothie and couldn’t get enough of it. This year it’s mango-avocado 😀

Here is what you need for 2-3 people

300g brown rice
(preferably a blend of wild rice and brown rice)

1 Avocado

1 Mango

 

For the dressing:

2 Tbs White Tahini

1 Tbs Maple Syrup

1 TS Soy Sauce

Juice of one Lemon

3-6 Tbs Water

 

Wash your rice first, then cook the rice in your rice cooker or pot. In the meantime cut the avocado and mango into pieces and divide into three bowls.

For the dressing blend all ingredients in a blender (make sure the tahini is very well blended so that no tahini-chunks are left in the dressing). Add more or less water, depending on how thick you like the dressing. Since it is pretty strong in taste I usually add a little more water so that I have enough and the dressing is fluid enough to go everywhere in my salad bowl. Feel free to add more soy sauce if you like it more salty – or more maple syrup if you like it sweeter.

Divide the rice into the three bowls, blend everything together and add your dressing.

You can also use cold rice for this recipe!

Well, and that’s pretty much it! Enjoy, and dont’ blame yourself when you eat all three bowls yourself: it happens to me as well 😀

Have a lovely start into the new week everyone!

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