Full of flavour and topped with Avocado dressing, you can put it together as a Buddha Bowl or salad over a bed of lettuce, or even use it for lettuce wraps.

Mango Rice Salad Bowl (Serves 2-4) Adapted from Forks over Knives

• 2 cups shredded lettuce
• 2 cups cooked brown rice (hot or cold)
• 2 fresh mangoes, halved, pitted, peeled, and cubed or 2 cups frozen, thawed
• 1 15-oz. can black or pinto beans, drained (and rinsed if salt added)
• 1 cup chopped red or orange bell pepper

Garnish

• ¼ cup chopped fresh cilantro or basil
• ¼ cup chopped onion
• Thinly sliced jalapeño (optional)

This can be put together in two different ways, as a bowl, like a Buddha Bowl, or as a salad, like a potato salad

Bowl Method

In bowls arrange lettuce, rice, mangoes, beans, and bell pepper. Drizzle with avocado dressing (recipe below). Top with cilantro, onion, and jalapeño (if using).

Salad Method

Make a bed of lettuce on each salad plate.

In a large mixing bowl, mix all the other ingredients together, rice, mango, beans, bell pepper, cilantro, onion and jalapeño (if using). Pour the dressing over it and mix in.

Serve over the bed of lettuce.

Dressing

• 1 of a small avocado, pitted and peeled
• ½ cup cashews
• 1 tablespoon nutritional yeast
• 1 teaspoon Dijon mustard
• 1 teaspoon vinegar (any vinegar will work)
• ¾ cup filtered water
• juice of 1 lime
• 1 clove garlic
• 1 tablespoon raisins

Combine all ingredients in a blender. Cover and blend until smooth.