Tropical salad recipe
information
Preparation time: 15 minutes,
Calories: 357 per portion
ingredients
275 g (10 oz) long-grain brown rice, cooked
50 g (2 oz) dried coconut flakes
1/2 cucumber, unpeeled and cut into 1 cm (1/2 inch) cubes
1 small ripe pineapple, peeled, cored and cut into 2.5 cm (1 inch) pieces
1 tablespoon olive oil
1 teaspoon lemon juice
salt and pepper
50 g (2 oz) dried coconut flakes
1/2 cucumber, unpeeled and cut into 1 cm (1/2 inch) cubes
1 small ripe pineapple, peeled, cored and cut into 2.5 cm (1 inch) pieces
1 tablespoon olive oil
1 teaspoon lemon juice
salt and pepper
For the garnish
50 g (2 oz) whole blanched almonds, toasted
pineapple leaves
pineapple leaves
method
1. Put the rice, coconut, cucumber and pineapple into a bowl. Add the oil and lemon juice and a little salt and pepper, taste and adjust the seasoning if necessary, then spoon into a serving dish.
2. Scatter the almonds over the salad and garnish with the pineapple leaves.
If coconut flakes are not available, use unsweetened desiccated coconut. Replace fresh pineapple with a 400 g (14 oz) can of pineapple in natural juice.
2. Scatter the almonds over the salad and garnish with the pineapple leaves.
If coconut flakes are not available, use unsweetened desiccated coconut. Replace fresh pineapple with a 400 g (14 oz) can of pineapple in natural juice.
serving amount
serves 4
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