Description
This bright, refreshing, tropical and spicy black rice and prawn salad is studded with cubes of juicy mango and creamy avocado, all finished with a spicy-sour Tajín and lime dressing.
Ingredients
Scale
For the Black Rice Salad
- 110g black rice
- 200g diced mango
- 100g cooked prawns, defrosted if frozen
- 1 large avocado
- handful chopped coriander
For the Tajín Lime Dressing
- juice of 1 lime
- 1/2 tbsp runny honey
- 1/2 tbsp extra virgin olive oil
- 1/2 tbsp chamoy
- 1/2 tsp Tajín, plus extra for serving
- pinch sea salt
Instructions
- Cook the rice as per the packet instructions. Drain, rinse under the cold tap, and set aside to drain again. If your prawns need defrosting, do this at the same time!
- Whisk together the dressing ingredients, and set aside.
- Dice the avocado, chop the coriander, dice the mango if you’ve not brought it pre-chopped, and half the prawns. I find chopping king prawns in half for salads like this means you get more satisfying mouthfuls with more prawns!
- Stir everything together, being careful not to break up the avocado or mango pieces. Taste to see if you need any more salt before serving with a little more Tajín sprinkled over each portion.
Notes
Storage: Because of the prawns, I’d not recommend keeping it in the fridge for any longer than 3 days.