The delicious sweetness of mangoes and the tanginess of chilli and lime dressing go perfectly with the salmon in this very summery salad.
It’s also choc full of healthy fats – omega 3s from the salmon which help to keep our brain healthy and reduce inflammation, and monounsaturated fats from the macadamia nuts and avocado which reduce LDL (bad) cholesterol and increase HDL (good) cholesterol, keeping our heart healthy. Plus, it gives us a variety of disease-fighting plant chemicals which also provide the beautifully contrasting colours. But most importantly, it tastes amazing!
Ingredients (serves 2):
1/2 cup black rice
2 small salmon fillets
1 large handful rocket
1 mango, diced
1 small Lebanese cucumber, sliced
1/2 avocado, sliced
1/2 cup roasted macadamia nuts, finely chopped
1/2 large red chilli, finely sliced
Chilli Lime Dressing
Juice of 1 lime
1 tbsp sweet chilli sauce
1 tbsp extra virgin olive oil
- Add black rice to a saucepan of boiling water and boil until just cooked. Drain and allow to cool.
- Meanwhile, heat a large frying pan over medium heat and spray with oil. Pan fry salmon fillets for 3-5 minutes each side or until just cooked through. Allow to cool for a few minutes.
- Place all other salad ingredients in a large bowl and toss gently to combine. Divide between two serving plates. Top with salmon.
- Combine dressing ingredients, pour over salmon and serve.