2 cups / 500 ml baby arugula
4 shallots, thinly sliced
2 ripe avocados, peeled and sliced or cubed
1 large mango, peeled and diced
Handful of sprouts
2 Tbsps / 30 ml slivered almonds, toasted
Zest and juice of 1 lemon
1 Tbsp / 15 ml maple syrup (or honey)
1 Tbsp / 15 ml soy sauce
1 Tbsp / 15 ml fresh ginger peeled and grated
¼ cup / 63 ml olive oil
Salt & freshly ground pepper
Cook the Brown Basmati rice according to package directions, 25 minutes, fluff and leave to cool.
Prepare the dressing. In a small bowl, combine the lemon zest and juice, maple or honey, soy, and ginger. Whisk to combine. While whisking, slowly add in the olive oil. Season with salt and pepper. Set aside.
Divide the rice between 4 meal-size bowls.
Divide the arugula, shallots, avocado, and mango between the bowls, heaping each in its own corner of the bowl.
Garnish bowls with sprouts & sprinkle with slivered almonds.
Serve with the dressing on the side.