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Wild Rice Mango and Pomegranate Salad


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  • Total Time: 15 minutes
  • Yield: 4 as a side, 2 as a main 1x

Description

A plant-based rice salad loaded with mango, red onion, radish, celery, chili, herbs, pomegranates, and cranberries.


Ingredients

Scale
  • 2 cups cooked wild rice
  • 2 cups fresh mango (chopped)
  • 4 small radishes (sliced)
  • 2/3 stalk celery (chopped)
  • 1 medium red chili (chopped finely)
  • 1 medium green chili (chopped finely)
  • 1 medium red onion (finely sliced)
  • 1/2 cup spring onion (chopped)
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate rubies
  • 1/2 cup toasted sunflower and / or pumpkin seeds
  • 1/2 cup toasted coconut flakes
  • 1/2 cup each, chopped fresh herbs (parsley, mind and cilantro)
  • 1 juice from one lemon
  • salt and pepper

Instructions

  1. Mix all the ingredients in a massive salad bowl. Season with salt and pepper.
  2. Portion salad into work lunch jars, or containers for the fridge. Serve as a main or as a side.
  • Prep Time: 15 minutes
  • Category: Appetizer, fruit, Salad, Side, vegan, Vegetarian
  • Cuisine: American, American-Italian
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