Black rice & salmon salad


1 cup black rice

1/4 cup pomegranate arils (about half a pomegranate)

1/4 cup mint, shredded

1/4 cup dill, leaves picked

1/4 cup cashews, toasted

1/4 small Spanish onion, peeled and finely sliced

200g smoked salmon, sliced

1 avocado, peeled and sliced

1 mango, peeled and sliced

Salt & pepper


3 tbsp extra virgin olive oil

3 tbsp lemon juice

1 tbsp orange juice

2 tsp honey

1/2 clove garlic, crushed


Rinse black rice until water runs clear, then place in medium saucepan with 2 cups of water. Cover and bring to a simmer on medium heat with lid on for 25 minutes. Once cooked, keep lid on for 10 minutes, then rinse with cold water to refresh and cool rice before mixing with salad ingredients.

To make the salad, toss rice with dressing, pomegranate, mint, dill, cashews, onion and season with salt and pepper. Layer onto serving platter with smoked salmon, avocado and mango.

Serves 2

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