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Vibrant Citrus-Infused Jackfruit and Black Rice Salad with Avocado-Cashew Dressing
Delight in a colorful, nutrient-rich salad featuring jackfruit, black rice, and a creamy avocado-cashew dressing. Perfect for clean eating and wellness!
If you're in search of a salad that's not just a side dish but a meal in itself, look no further than our Vibrant Citrus-Infused Jackfruit and Black Rice Salad. This unique creation combines the tropical sweetness of ripe jackfruit with the nutty richness of black rice, ensuring a satisfying bite with every forkful. Packed with antioxidants from the colorful array of vegetables and fruits, this salad is a powerhouse of nutrients that supports heart health, boosts immunity, and provides a generous dose of fiber.
The star of this dish, jackfruit, not only adds a unique texture and flavor but is also an excellent source of vitamins A and C, which are crucial for skin health and immune function. Paired with black rice, a whole grain known for its high anthocyanin content and anti-inflammatory properties, this salad promotes long-lasting energy and wellness. Topped with a creamy avocado-cashew dressing, this salad is a delightful fusion of textures and flavors that will leave you feeling nourished and satisfied.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Delight in a colorful, nutrient-rich salad featuring jackfruit, black rice, and a creamy avocado-cashew dressing. Perfect for clean eating and wellness!
Ingredients
- • Black rice: 1 cup
- • Water: 2 cups
- • Ripe jackfruit, cut into chunks: 1 cup
- • Fresh spinach: 2 cups
- • Red bell pepper, thinly sliced: 1
- • Orange segments: 1 cup
- • Pomegranate seeds: 1/2 cup
- • Avocado: 1, ripe
- • Raw cashews, soaked: 1/4 cup
- • Lime juice: 2 tablespoons
- • Olive oil: 1 tablespoon
- • Fresh mint leaves: 1/4 cup, chopped
- • Salt: to taste
- • Black pepper: to taste
Instructions
- 1 Rinse the black rice under cold water and drain. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 30-35 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and let it cool slightly.
- 2 While the rice is cooking, prepare the dressing. In a blender or food processor, combine the avocado, soaked cashews, lime juice, olive oil, and a pinch of salt. Blend until smooth and creamy, adding a tablespoon of water if needed to reach the desired consistency.
- 3 In a large serving bowl, combine the cooked black rice, jackfruit chunks, spinach, red bell pepper slices, orange segments, and pomegranate seeds. Gently toss to mix the ingredients evenly.
- 4 Drizzle the avocado-cashew dressing over the salad and toss again to coat the ingredients well. Adjust seasoning with salt and black pepper to taste.
- 5 Garnish with chopped fresh mint leaves before serving. This adds a refreshing aroma and an extra layer of flavor to the salad.
Serving Suggestions
- • This vibrant salad is best enjoyed as a main course, offering a complete meal that's both nourishing and satisfying. For added crunch and a boost of protein, consider serving it with a side of lightly toasted chickpeas or edamame. Pair the salad with a refreshing herbal iced tea or a sparkling water infused with citrus slices to complement the bright flavors of the dish. The salad's rich textures and flavors make it a delightful choice for a light lunch or a dinner party centerpiece. You can also serve it alongside grilled vegetables or a simple tomato soup to create a well-rounded, nutrient-dense meal.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain the freshness of the greens, keep the dressing separate and add it just before serving. If the dressing becomes too thick after refrigeration, stir in a little water or lime juice to restore its creamy consistency.
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