Ensalada de arroz negro y langostinos con Tajín, mango y aguacate

Ingredientes

• 110 g black rice
• 200 g diced mango
• 100 g cooked prawns, defrosted if frozen
• 1 large avocado
• handful chopped coriander
• juice of 1 lime
• 1/2 tbsp runny honey
• 1/2 tbsp extra virgin olive oil
• 1/2 tbsp chamoy
• 1/2 tsp Tajín, plus extra for serving
• pinch sea salt

Preparación

1. 1

   Cook the rice as per the packet instructions. Drain, rinse under the cold tap, and set aside to drain again. If your prawns need defrosting, do this at the same time!

2. 2

   Whisk together the dressing ingredients, and set aside.

3. 3

   Dice the avocado, chop the coriander, dice the mango if you’ve not brought it pre-chopped, and half the prawns. I find chopping king prawns in half for salads like this means you get more satisfying mouthfuls with more prawns!

4. 4

   Stir everything together, being careful not to break up the avocado or mango pieces. Taste to see if you need any more salt before serving with a little more Tajín sprinkled over each portion.