Basmati rice salad with mango and avocado, fresh, easy, and quick to make with just the cooking of the rice.
Time for summer salads, that don’t make a mess, can be made in advance, and are perfect for many occasions.
Ideal to brighten up a lovely table to share with friends, satisfying and really simple to make.
For this recipe, I used mango and avocado which are often part of our summer diet.
To make it easier to clean these two ingredients, I recommend choosing them fairly ripe but not too soft. This way the flesh will stay intact when cutting, while the skin will be easier to remove.
For the rice cooking, I chose to cook the rice by absorption, but you can simply cook it as you prefer.
Note: in this recipe, I do not add salt because the rice is salted during cooking, and both the salmon and onion are quite flavorful, you can obviously adjust the recipe to your tastes.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups Basmati rice
- 0.5 oz coarse salt (for the rice cooking)
- 1 avocado
- 1 mango
- 3.5 oz smoked salmon
- 2 tbsps extra virgin olive oil
- 2 tbsps dried onion (I use the crispy one for sushi)
- 3.5 oz cherry tomatoes
- to taste basil
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Spoon
- 1 Pot
- 1 Colander
Steps
To make the Basmati Rice Salad with Mango and Avocado, first cook the rice and let it drain well. Once cooled, put it in a bowl to rest with a drizzle of oil.
Clean the avocado.
Cut it in half and remove the skin and pit.
To remove the skin, just lightly score it with a spoon and then gently scoop it out.
Then cut the avocado into cubes.
Add it to the bowl with the rice.
Now clean the mango by removing the skin and cutting the flesh into pieces.
I personally score it around the pit to waste as little as possible.
Add it to the bowl with the rice and avocado.
Now add the washed and dried cherry tomatoes, after cutting them in half.
Also add the two tablespoons of crispy onions and the clean, hand-torn basil.
Mix.
Serve at the table.
You can prepare this recipe in advance and store it in the refrigerator for up to 2 days.
In this case, I recommend adding the basil and crispy onion only when serving.
