Tropical Rice Salad
This Tropical Rice Salad is packed with fruits and veggies, and it's bursting with delicious sweet and savory flavors!
Servings: 4 to 6 (main dish servings)
Calories: 535kcal
Ingredients
For Rice:
- 1 cup long grain rice*
- 1 teaspoon salt
For Mango Lime Vinaigrette:
- 1 mango, peeled and chopped
- 3 small limes, juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon cayenne
- ⅛ teaspoon pepper
For Salad:
- 1 small English cucumber, diced
- 1 red pepper, diced
- 1 cup diced pineapple
- ½ cup chopped macadamia nuts
- ⅓ cup golden raisins
- 2 tablespoons chopped cilantro
- 1 avocado, diced
- lettuce, for serving (optional)
Instructions
Prepare Rice:
- Combine rice and salt with 2 cups water in a medium pot over high heat. Bring to a boil.
- Reduce heat to low, cover, and cook rice for 15 minutes, or until tender and water is absorbed.
- Remove rice from heat. Fluff with a fork, then allow rice to cool completely before combining with other ingredients.
Prepare Vinaigrette:
- Combine mango, lime juice, olive oil, salt, cayenne, and pepper in a food processor. Blend until smooth. Set aside.
Prepare Salad:
- Place cold rice in a large bowl. Add cucumber, red pepper, pineapple, macadamia nuts, raisins, and cilantro.
- Pour vinaigrette over rice, fruit, and veggies. Mix well, then season to taste with additional salt, if desired.
- Gently fold in avocado.
- Serve salad over lettuce, if desired. Enjoy!
Notes
*I used white rice for this recipe, but feel free to substitute brown rice (or another variety) if you prefer. This recipe would be perfect for using up leftover rice. You would need 3 cups cooked rice.
Nutrition
Calories: 535kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!