Mango, Avocado & Herb Brown Rice Salad
Mango, Avocado & Herb Brown Rice Salad The avocados in the Caribbean are almost the size of footballs; when in season, they are available in abundance and the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Mandoline
- Stove
- Pot
- Colander
- Microplane
- Cutting board
- Chef's knife
- Peeler
- Measuring spoon
- Mixing bowl
- Whisk
- Serving bowl
- Spoon
Ingredients
- 250g brown basmati rice
- juice of 2 limes, plus grated zest of 1 lime
- 1 tsp black mustard seeds
- 1 tbsp olive oil
- 2 mangos, peeled, flesh removed and finely sliced
- 1 large ripe avocado, peeled, stone removed and finely sliced
- 1⁄2 red chilli, de-seeded and finely chopped
- a handful of fresh mint, roughly torn
- a handful of fresh basil, roughly torn
- a small bunch of coriander, roughly chopped
- sea salt
- freshly ground black pepper
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