This Basmati Rice, Mango, and Cashew Salad is an explosion of tropical flavors and bright colors, perfect for a light lunch or a side dish. The sweetness of ripe mango pairs wonderfully with the crunch of toasted cashews and the aromatic basmati rice. Fresh cilantro and a tangy lime dressing tie everything together, making this salad not only visually appealing but irresistibly delicious. Ready in just 25 minutes, it's a go-to option for those looking for a quick, healthy meal.
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- 1 cup basmati rice
- 1 large ripe mango, diced
- 1/2 cup unsalted cashews, toasted
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup raisins
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the basmati rice according to the package instructions, then let it cool completely.
- In a large mixing bowl, combine the cooled rice, diced mango, toasted cashews, red onion, cilantro, and raisins.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper.
- Pour the dressing over the rice mixture and toss to combine thoroughly.
- Adjust seasoning to taste and serve immediately, or refrigerate for an hour to let the flavors meld.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 40g | Protéines: 5g | Fat: 16g | Sucre: 10g