Tropical, refreshing and nutritious, pineapple rice salad is a special meal created from leftovers. The crunch of the rainbow vegetables, creaminess of the rice and sweetness of the pineapple, you can imagine we are making an impression with plant-based serves.
Pineapple Rice Salad
Ingredients
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- 1 cup water
- 1 medium pineapple
- 1 Avocado peeled and diced
- 1 red onion. diced
- 1 small capsicum diced
- 1 small bunch coriander chopped
- 1 small pomegranate or chopped beetroot fresh or can for garnishing
- 2 tbsp tamari sauce
- 1 tsp salt
- ¼ cup pistachio nuts
- 2 tbsp lime juice
- 1 tbsp maple syrup
Instructions
- Cook the rice with half water, half coconut milk and salt as per the packet instruction. Transfer to a large bowl and set aside to cool.
- Cut pineapple into halves, score the pulp close to the skin and scoop out the flesh with a knife and spoon. Roughly chop the pineapple. Save the pineapple shells.
- Add pineapple, capsicum, onion, avocado and coriander to the rice bowl.
- Whisk lime juice, tamari and maple syrup in a bowl.
- Pour dressing over the salad mix and gently toss.
- Put the rice salad back in the pineapple shells.
- Garnish withpomegranate or beetroot and extra pistachio.
- Sprinkle some coriander leaves to finish.