Black Rice, Coconut and avocado salad

This salad is so tasty. Filling enough to eat on it’s own and it looks so pretty, look at those flecks of red, the creamy green avocado and golden toasted coconut. All the yum.

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I have to thank Nigella for the idea behind this recipe. I saw her make a black rice and prawn salad the other day (on tv obvs, we don’t hang out regularly… yet), and mention that avocado could be a good vegetarian replacement for the prawns. So I took that idea and pimped it up a bit with the addition of the toasted coconut and more green things. I think adding prawns to this salad as well would make it amazing, or even shredded chicken. You’ll see these incarnations on my Instagram for sure.

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I eat it for lunch by itself, if I was super hungry and wanted to make it a little more filling (but stay vego) I’d probably add a fried egg.

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The dressing is free from garlic but if you don’t have a fructose issue like me, then you could add a clove of crushed garlic or one finely chopped shallot. I don’t think it needs it as there’s some spring onion in the salad itself, but if you’re a big onion fan you might disagree.

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Serves 6


2.5 cups uncooked black rice

3 avocados, ripe but not mushy, cut into cubes

2 cups coriander leaves, loosely packed

1 cup spring onion

2 cups coconut flakes

4 radishes finely sliced


1.5 red chillies finely chopped

1 Tbs ginger, grated/minced

3 Tbs fish sauce

1/2 cup warm water

a few drops sesame oil

1 tsp soy sauce

1 tsp coconut sugar (or brown)

2 Tbs finely shopped coriander stalk

juice and zest of one lime


Preheat oven to 180 degrees celsius.

Combine rice with 5 cups of water, bring to the boil. Turn down to a simmer, cover and cook for 35 minutes, drain any unabsorbed water and set aside.

Line an oven tray with baking paper, spread coconut out in an even layer. Cook in the oven for 3-5 minutes or until golden, keep a close eye on it as it will burn quickly.

Make dressing by combining all ingredients in a small bowl. Stir vigorously to ensure sugar is dissolved. Taste and adjust to suit your tastes.

Spread rice out in a large, shallow serving dish, pour over half the dressing. Use a fork to mix the dressing through gently. Do not use a spoon as it will make the rice mushy. Add 2/3 of the coconut, 2/3 of the spring onion, 2/3 of the coriander, the radish and all but one half of the avocado. Add the rest of the dressing and turn the rice gently with the fork to combine again.

Spread the remaining spring onion and coriander down the centre of the rice, top with remaining coconut and avocado. Dig in!

Note: If using chicken or seafood as well add as you do the avocado (mostly mixed through, a little sprinkled over the top).

HH. x

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