Are you an enthusiast in life? Are you doing what you love? Are you following your passions, your dreams, and pushing your boundaries?
I’ve been asking myself all of those questions because most days it feels like I’m chasing an unknown dream. However, I know that I’m meant to be on this journey and that ultimately it’s the right choice for me. For some reason, I feel compelled to write, to make and share recipes, and to absolutely pour my heart into my craft.
Of course I’m sure you have a passion too — something that makes your heart beat enthusiastically; but are you doing something about it? So many of us wait for moments of success to appear in front of us instead of seeking out and pursuing what we truly want. The important thing is to let your passion flow freely and enable your dreams to live wildly. Your intuition will guide you through your fear.
Perhaps you don’t know what your passion is yet. If that’s the case, ask yourself this what you do effortlessly. We all create our own happiness and the most important thing I’ve realized is that we all have limited time. So spend the time you do have, doing what you LOVE!
OKAY, the Tuesday Preach is over. Time for me to share my exquisite passion for delicious salad making with you.
This salad is absolutely incredible and probably one of my new favorites. I’d even put it right up there with my Thai Quinoa Salad.
The flavors are bright, fresh, and flavorful. Not only is it incredibly healthy, but it’s also gluten free and vegan friendly.
The dressing? HOLY LOVE OF MY LIFE. To die for! I want to swim in a bowl of it. I could chug a glass for breakfast, it’s that good.
Alright the last statement was extreme, but you get where I’m going with it. It’s simply delightful.
Now you might be wondering what black rice is and where you can find it.
Also known as “Forbidden Rice”, black rice used to be grown in very small amounts and typically was only meant for emperors who ruled China long ago. The rice is a deep black color and turns a dark purple when cooked. It also is a chewy grain with incredible health benefits including vitamin E, antioxidants, and disease prevention chemicals (the good kind)! I highly encourage you to do some more research on this wonderful rice. Here’s a great article to get you started.
I found organic black rice at Whole Foods, and that’s probably going to be your best bet. Otherwise you could always order it online. If you can’t find black rice, quinoa or jasmine brown rice would be a nice substitute.
This rice salad really has it all. Sweet mango, creamy avocado, the nutty crunch from the almonds, and the fresh taste from the dressing and cilantro. It’s perfect for potlucks, served by itself, or would be great with grilled chicken or fish.
Other salad recipes to try:
Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette
Bright and fresh, this incredible black rice salad isn’t only flavorful, it’s packed with nutrients too. It’s sweet, creamy, and crunchy, and topped with an addicting cilantro-lime vinaigrette. You’ll love this for a healthy lunch!
- 1 1/2 cups organic black rice
- 1/2 teaspoon salt
- 1 large ripe mango, diced
- 1 small ripe avocado, diced or sliced
- 1/4 cup roasted almonds
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- For the Vinaigrette:
- 1/4 cup freshly squeezed lime juice (about 3 limes)
- 1 1/2 tablespoons olive oil
- 1 teaspoon honey (agave nectar if vegan)
- 1/4 teaspoon Kosher salt
- 1 clove garlic, minced
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
- lime wedges, to garnish
Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed, about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined.
Once rice is done cooking and has cooled a bit, stir in dressing, cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!