Description
This refreshing mango pomegranate salad is made with rice, herbs, spinach, toasted coconut, and a sweet chilli dressing. It’s a gorgeous summer side dish packed with flavour, ready in just 15 minutes!
Ingredients
Scale
- 1 ripe mango (about 1 1/2 cups), diced
- 1 cup pomegranate seeds
- 1/2 cup raw basmati rice
- 100g baby spinach
- 1 cup fresh coriander (cilantro)
- 1/2 cup red onion, finely diced
- 1/2 cup shredded coconut, toasted
Dressing:
- 2 tablespoons sweet chili sauce
- 2 tablespoons fish sauce
- 4 tablespoons lime juice
Instructions
- Cook the rice according to package instructions or use pre-cooked rice for convenience.
- Combine the spinach, mango, pomegranate, red onion , cucumber, coriander and coconut in one large bowl.
- In a small bowl or jar, whisk the sweet chilli sauce, lime juice ad fish sauce.
- Just before serving, pour over the dressing and give it a good toss to coat and combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop + by hand
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 271
- Sugar: 18.3g
- Fat: 8.5g
- Saturated Fat: 6.6g
- Carbohydrates: 45.9g
- Fiber: 4.8g
- Protein: 4.6g