Summer means many things to many people: lemonade, picnics, maybe vacation. A few of the things it means for us is "Ugh, what can I make that doesn't involve the oven?" and "I guess I can make something on the stove if it doesn't take too long."
Of course, with The Husband working late some nights, summer also means for me "What is fast and easy and not that messy but that I don't have to heat up the house to make?"
Enter summer salads.
This particular beauty was inspired by Kat, who, for several days this past month, was texting us about her "regular" lunch of strawberry, mango, and avocado salad. My mouth was watering, and I knew that would be a perfect starting point. When I realized that I still had some delicious black rice in the pantry, I had a winning combination.
This salad is ridiculously simple, and it's easy to change up the ingredients as you have them. And unless you want to add a sprinkling of feta (which I have twice in the five times I've made it), this healthy recipe is vegan as well as gluten-free.
Black Rice Summer Salad
- 1/2 cup black rice (you could probably sub any long grain rice if you can't get the black rice)
- 1 ripe mango (or a ripe peach/nectarine - also amazing)
- 1 ripe avocado
- 2 green onions (or a shallot or red onion)
- red wine vinegar
- olive oil
- cracked black pepper
Cook the rice according to package directions. If you need to, drain out any remaining water before tossing with the onions, chopped fairly fine, and the oil and vinegar (to taste - I only used about 2 Tbsp of each).
Cut up the avocado and mango into bite sized pieces and toss in with the rice. The rice should still be a little warm, which will make the avocado get a little melty.
Season with salt and pepper to taste. Serve immediately or chill for later - this recipe serves one as a meal or two as a side. It's delicious any way you try it.