Red Cabbage & Arugula Salad with Mango, Avocado & Popped Wild Rice

Red Cabbage & Arugula Salad with Mango, Avocado & Popped Wild Rice

PREP

15mins 

COOK

5mins 

SERVES

4 people
After some inspiration for your next meal? Check out this Red Cabbage & Arugula Salad with Mango, Avocado & Popped Wild Rice recipe, that'll be sure to impress!

INGREDIENTS

  • 1 tsp. (5 mL) canola oil
  • 1/4 cup (60 mL) wild rice
  • 6 cups (1.5 L) baby arugula
  • 2 cups (500 mL) shredded red cabbage
  • 1 ripe mango, sliced or cut into sticks
  • 1 cup (250 mL) jicama sticks
  • 1 avocado, sliced
  • 1/3 cup (75 mL) thinly sliced red onion
  • 1/2 cup (125 mL) Hellmann's® Grapefruit Ginger Salad Dressing, divided
  • 1/3 cup (75 mL) pomegranate seeds, optional

  1. Amount per Serving
Title Amount per Serving

METHOD

  1. HEAT oil in small skillet over medium-high heat. Add wild rice and cook, stirring frequently, until rice kernels start to pop open and smell toasted, about 3 minutes. Remove and set aside.

  2. TOSS arugula, cabbage, mango, jicama, avocado, onion and 1/4 cup (60 mL) Hellmann's® Grapefruit Ginger Salad Dressing in large bowl. Sprinkle with popped wild rice and pomegranate seeds and serve with remaining Dressing.

Tip:

Tip: The popped wild rice can be made a few days ahead and kept in airtight container at room temperature.