February heralds National Heart Month and in support of this we’ve put together a low-fat, heart healthy recipe using our very best exotic ingredients.
Our juicy mangos bring this rice salad to life, making it the perfect savoury dish for lunch on the go.
Details
Servings
4 servings
Prep time
15 minutes
Cooking time
25 minutes
Dietary
Plant-Based / Vegan, Gluten-Free / Nut-Free
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Ingredients
200g Short Grain Brown Rice
300g LoveMeTender® Ripe Mango
200g Fresh Pineapple
1 Avocado
1 cup Fresh Garden Peas
2 Spring Onions (sliced)
1 Large Tomato
Fresh Coriander Leaves
Sea Salt
- Dressing
1 Large LoveMeTender® Ripe Mango
50g Fresh Pineapple
1 Lime (freshly squeezed)
1 tbsp Maple Syrup
¼ Scotch Bonnet Chilli
3 tbsp Extra Virgin Olive Oil
Sea Salt to taste
Method
- Boil the rice, drain and set aside. Meanwhile, de-stone the mango and the avocado and cut into small squares.
- Chop the pineapple into small squares and add to the mango and avocado.
- Slice the spring onion, cut the tomato into small squares and add to mango and avocado along with peas.
- Blend together the ingredients for the dressing and mix well with the salad.
- Serve in coconut shells with a slice of lime and coriander leaves.