Once you’ve tried this super versatile salad, you’ll return to it time and again. It’s easy to make and the buttery macadamias add a delicious crunch to the earthy flavours of the rice and vegetables. Enjoy as a wholesome vegetarian lunch, or as a side dish with fish, chicken or red meat.
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Servings 4
Course Side Dish
Preference Gluten Free, Vegetarian
Perfect for Midweek Meal
Skill level Easy
Ingredients
Salad
1/2cupmacadamiasroasted and roughly chopped
1red capsicumdeseeded and finely sliced
100gfeta cheesediced
2green onionsfinely sliced
1large mangopeeled and cut roughly into 2cm dice
100gcurrants
50gflaked coconut
1/4cupmint leavesfinely chopped
1/4cupflat leaf parsleychopped
Dressing
2tbspmacadamia oil
2tbspraspberry or red wine vinegar
Instructions
Cook rice according to packet instructions. Drain well and allow to cool. Place into a large bowl with all the other salad ingredients.
Whisk together the macadamia oil and vinegar and pour over the rice salad, toss well being careful not to bruise the mango.