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Mango Avocado and Forbidden Rice Salad

Mango, Avocado and Forbidden Rice Salad

Prep Time 15 minutes
Servings 4 side servings or 2 large dinner servings


  • 1/2 cup Forbidden Rice - rinsed and cooked according to package directions
  • 3 cups mixed baby greens
  • 1 cup mixed tender herbs watercress, cilantro, flat leaf parsley, mint
  • 2 scallions sliced thin, green parts only
  • 1 large ripe mango peeled and cut into bite-sized pieces
  • 1 avocado pitted and cubed
  • juice of 1/2 lime


  • Juice of 1 lime
  • 1/2 teaspoon agave syrup or to taste
  • 1 teaspoon hot curry paste
  • 1/4 cup peanut oil
  • 1/4 cup light coconut milk
  • salt and pepper to taste


  • Cook rice according to package directions, adding 1 teaspoon salt if desired. Let cool to room temperature.
  • Remove any stems from the herbs and toss with the baby greens in a large bowl.
  • Add scallions.
  • Slice or cube mango and avocado. Add both to the greens.
  • Squeeze lime juice over the avocado to prevent browning.
  • Add cooled rice to the bowl of salad and toss gently.
  • For the dressing, add all ingredients to the bowl of a small food processor, or blend ingredients with an immersion blender.
  • Pour dressing over salad and toss gently to combine.


Recipe adapted from A Change of Appetite by Diana Henry