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🌮 Mexican & Latin

Mango Crispy Rice Salad With Smacked Cucumber, Avocado, Black Beans, Toasted Cashews, Tahini & Chilli Crunch Dressing

5Steps
2Bases
4Fresh items
Mango Crispy Rice Salad With Smacked Cucumber, Avocado, Black Beans, Toasted Cashews, Tahini & Chilli Crunch Dressing

Base · make ahead

Add fresh

  • 11 smacked cucumber
  • 11 avocado
  • 2 × 400 g tins3 cups black beans
  • 100 g¾ cup toasted cashews

Method

  1. Press cooked rice flat and fry in a little oil until crisp and golden, then break into shards.
  2. Smack the cucumber, then chop with the mango and avocado.
  3. Whisk tahini, a little chilli crunch, lime juice, soy and water into a pourable dressing.
  4. Toss the crispy rice with black beans, mango, cucumber, avocado and toasted cashews.
  5. Drizzle with the tahini chilli dressing and serve.

Highlighted = a make-ahead base; that's where it goes in.

Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.