This recipe only has a handful of ingredients and is fast to throw together, yet you will be amazed at how flavorsome it is. The combination of tastes is sure to whisk you away to tropical paradise.
1 1 /2 cups cooked purple rice*
1 ripe firm mango cubed
1 red capsicum diced
A dozen snow peas chopped
¼ cup mint chopped
¼ cup coconut flakes
1 Tablespoon lime juice
2 teaspoons coconut oil
2 teaspoons tamari
1 teaspoon coconut nectar
¼ teaspoon chili flakes or freshly chopped chili (depending on your preference)
- Make the dressing by whisking all ingredients together in a small jar until combined.
- For the salad, simply combine everything in a large bowl and mix well.
- To toast the coconut, spread out under the grill and toast for 3-4 minutes, stirring occasionally, until golden. Make sure to watch it as it can turn quickly!
- Add the coconut, reserving a little for garnish, and the dressing and toss well before serving.
*If you cannot find purple rice, feel free to substitute with brown rice or your favourite rice. This also works well with quinoa.