Preparation time: 15 minutes,
Calories: 357 per portion
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
for the garnish
50 g (2 oz) whole blanched almonds, toasted
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.
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