Chinese Black Rice Orange and Avocado Salad
Brighten up your table with the vibrant colors and flavors of this Chinese Black Rice Orange and Avocado Salad—a stunning fusion of wholesome ingredients and refreshing taste. This nutrient-packed recipe features earthy Chinese black rice, also known as forbidden rice, paired with juicy orange segments, creamy avocado, and crisp cucumber. Tossed in a tangy-sweet sesame soy dressing and topped with a sprinkle of nutty sesame seeds, this salad delivers a delightful balance of textures and flavors. Ready in under an hour, it’s a perfect choice for a light lunch, a side dish, or a show-stopping addition to any gathering. Gluten-free, with a simple vegan option, this salad is a healthy, crowd-pleasing meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup Chinese black rice (forbidden rice)
- 2 cups Water
- 0.5 teaspoon Salt
- 2 medium Oranges
- 2 medium Avocados
- 1 small Cucumber
- 2 stalks Green onions
- 0.25 cup Cilantro (optional)
- 1.5 tablespoons Toasted sesame oil
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey (or agave syrup for vegan alternative)
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Black pepper
Instructions
Rinse the Chinese black rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it cool completely.
While the rice cools, prepare the oranges. Peel them, remove as much of the white pith as possible, and slice them into segments or rounds.
Cut the avocados in half, remove the pit, and scoop out the flesh. Slice the avocado into bite-sized pieces and drizzle a little lemon juice on top to prevent browning.
Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, and slice it into thin half-moons.
Chop the green onions into thin slices and, if using, roughly chop the cilantro leaves.
In a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey (or agave syrup), and black pepper to make the dressing.
In a large serving bowl, combine the cooked and cooled black rice, orange segments, avocado slices, cucumber, green onions, and cilantro (if using). Pour the dressing over the salad and toss gently to combine.
Sprinkle the sesame seeds over the top as a garnish. Serve immediately or chill in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 33.9 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3503 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
