Fresh and tasty! From the article Fish: Hot & Fast.
Preparation time: 10 minutes * Serves: 4.
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 small garlic clove, minced
Salt and freshly ground black pepper
Salad 1 ripe avocado, peeled, seeded, cut into thin wedges
1 seedless orange, peel and white pith removed, cut into sections
2 cups packed torn chicory or curly endive
¼ small red onion, cut into thin slivers
1. For the dressing: In a large bowl combine the olive oil, red wine vinegar, garlic, salt and pepper and whisk until blended.
2. Add the avocado, orange sections, chicory or endive and red onion. Toss to blend. Serve at once.
Brown Rice, Mango and Smoked Chicken Salad
with Lime and Tamari Dressing
Medium grain brown rice has a pleasant nutty taste and chewy texture. It can be sticky, so for salads I usually rinse the cooked rice with cold water before using. This salad is also excellent with russet colored Wehani or red rice from Bhutan. Substitute smoked turkey, plain cooked chicken, pork loin, or shrimp for the smoked chicken. Adapted from the book The Amazing World of Rice.
Makes 4 servings.
3 cups cooked and cooled Bhutanese red rice or medium grain brown rice
6 ounces smoked chicken breast, skin removed, diced (¼ inch) about 1 cup
1 ripe mango, halved, peeled, and cut into ¼ inch dice (about 2 cups)
1 half cup thinly sliced scallions (white and green parts)
1 jalapeno chile, stem and seeded removed, minced ½
cup roasted unsalted cashews, chopped
Lime and Tamari Dressing ¼ cup canola oil
3 tablespoons fresh lime juice
1 tablespoon tamari
1 teaspoon grated fresh ginger
1 garlic clove, minced
1. For the dressing: Whisk the oil, lime juice, tamari, ginger, and garlic in a large bowl.
2. Add the rice, smoked chicken, mango, scallions, and jalapeno. Toss to blend. Sprinkle with the cashews. Serve at room temperature.