A nice cool and refreshing salad for the dog days of August. Sweet and tangy, with a little spice. I added some grilled chicken.
Mango-cucumber rice salad (adapted from this recipe)
1 cup cooked brown rice and 1 cup cooked jasmine white rice
juice from 1 lime
2 tablespoons extra virgin olive oil
1 teaspoon honey or agave nectar
salt and freshly ground pepper
1 mango, peeled, pitted, and diced
1 cucumber, peeled, seeded, and diced
1/4 jalapeno, seeded and finely chopped
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup sliced almonds
1 boneless chicken breast, grilled and cut into bite-sized pieces
Whisk the lime juice, oil, sweetener, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, green onion, cilantro, nuts, and chicken; toss to combine. Season with additional salt if necessary. Makes 6 servings.