Black Rice Salad with Pepperoncino-Apricot Vinaigrette
Black Rice Salad with Pepperoncino-Apricot Vinaigrette
4-6
20-25 minutes
25-30 minutes
American
salads
Ingredients
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- ¼ cup orange juice, freshly squeezed
- 2 tbsp. Gustare Pepperoncino-Garlic Extra Virgin Olive Oil
- 1½ tbsp. Gustare Apricot Balsamic Vinegar
- 2 cloves garlic, pressed
- ¼ tsp. ancho chili powder
- ¼ tsp. ground cumin
- ½ tsp. salt
- ⅛ tsp. pepper
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- 2 cups cooked, and cooled, short grain black rice
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, finely chopped
- ½ mango, diced
- 1 orange, segmented
- 1 avocado, halved, seeded, peeled, and cut crosswise into ¾”-1” slices
- ⅓ cup toasted pepitas
Directions
Whisk all vinaigrette ingredients together until well emulsified. Set aside.
- Combine cooled rice, onion, and cilantro in large bowl.
Add fruit and avocado. Stir to combine.
Pour half the vinaigrette over salad while gently tossing to coat. Reserve remaining vinaigrette to pass at the table.
Sprinkle with pepitas to finish.
