John Myers
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Wild Rice Salad with Mango and Tahini Dressing
The perfect wild rice salad with mango and tahini dressing recipe with a picture and simple step-by-step instructions.
salad
- 250 g Wild rice mix
- 1 piece Red parika pod, thin-skinned
- 0,5 piece Cucumber
- 1 piece Mango, ripe
- 1 piece Fresh avocado
- 1 bunch Fresh parsley
- 2 piece Spring onion
- 80 g Roasted and salted peanuts
- 1 piece Organic lemon, juice and peel
dressing
- 3 tbsp Sesame paste tahini tahini
- 3 tbsp Extra virgin olive oil
- 1 tbsp Maple syrup
- 1 toe Garlic
- 1 tbsp Sour cream
- 2 tbsp Water
- Salt, pepper from the mill
salad
- Rinse the rice vigorously and cook in double the amount of water according to the instructions. Pour into a bowl. There are also the pepper cut into small cubes, the mango cut into small cubes, the peeled and pitted cucumber (also in small pieces), 2 spring onions cut into fine strips (only the green one, please). Mix with the dressing. Dressing see below.
dressing
- Mix the tahini, olive oil, garlic clove and maple syrup in a small mixer (moulinette), dilute with water as much as necessary. Season to taste with salt and pepper. Pour over the salad and mix.
finish
- Mix the zest of the organic lemon and juice with the salad. Carefully fold in the chopped avocade. Roughly chop the peanuts, roast them briefly in a pan, sprinkle generously over the salad. Voila. Looks great in screw-top jars, perfect for barbecues. Also works with wild rice alone, I did last week and it was extremely good too.
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