Coconut Cilantro Lime Rice Salad

Nothing screams summer more than a salad with tropical flavors. Coconut scented rice, tossed with sweet mango and creamy avocado, then brightened with lime and cilantro will enliven all...

Directions

Heat the rice, broth and coconut milk in a 2 1/2-quart saucepan over high heat to a boil.  Reduce the heat to low.  Cover and cook for 30 minutes or until the rice is tender and the liquid is absorbed.  Remove the rice to a large bowl and let cool for 30 minutes.

Stir the rice, 1/3 cup coconut, oil, lime juice and lime zest in a serving bowl.  Season to taste.  Top with the avocado, mango, green onions, remaining coconut and the cilantro.  Serve with the lime wedges.

Ingredients

1 cup uncooked brown rice
1.75 cups Swanson® Chicken Broth
0.5 cup unsweetened coconut milk
0.667 cup shredded dried unsweetened coconut, toasted
2 tablespoons olive oil
2 tablespoons lime juice or red wine vinegar
1 tablespoon grated lime zest
1 avocado, pitted, peeled and diced (about 1 cup)
1 large ripe mango, peeled, pitted and diced (about 1 cup)
2 green onion, sliced (about 1/4 cup)
2 tablespoons chopped fresh cilantro
4 lime wedge

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