The duo of protein and carbs makes this salad a standout post-workout snack option. Use banana with a slight green tinge on its skin so it won’t go mushy in the salad. Pineapple, raspberries, almonds, and mint can replace the mango, strawberries, cashews, and basil, if desired.
Black rice (not to be confused with wild rice) has the same disease-fighting anthocyanin antioxidants found in blueberries. Take that, brown rice!
Ingredients
3/4 cup black (Forbidden) rice
salt
1 mango, cubed
2 cups strawberries, quartered
2 bananas, sliced into ½-inch chunks
1/3 cup sliced basil
1/3 cup unsalted roasted cashews
1 juice and zest of 1 lime
2 cups plain Greek yogurt
1 tbsp honey
Directions
Place rice, 1½ cups water, and a couple pinches of salt in a medium-size saucepan. Bring to a boil, reduce heat to medium-low, and simmer covered for 25 minutes, or until rice is tender and water has absorbed. Set aside covered for 5 minutes and then fluff with a fork.
In a large bowl, toss together rice, mango, strawberries, bananas, basil, cashews, and lime juice. In a separate bowl, stir together lime zest, yogurt, and honey. Top salad with yogurt.
