Summer coconut rice salad

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Summer coconut rice salad

 

Now that we’re finally experiencing some warm and sunny weather here in the UK, we thought we’d bring you a really simple and fresh lunch or dinner recipe. This is really easy to whip up and would make a great edition to a BBQ or lunchtime picnic spread. We’ve cooked the rice in our coconut oil, to infuse it with an amazing subtle sweetness and create hints of coconut throughout.

We’ve then added in some fresh herbs and veggies, for a really light and refreshing summery feel. You don’t have to just stick to these vegetables; just mix and match depending on what foods you have in the fridge! You could also prepare a large batch to dig into for lunch boxes throughout the week.

 

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Ingredients:

1 cup cooked long grain brown rice

150g shredded red cabbage

Handful of chopped coriander

Large handful of chopped kale

Large Handful of pomegranate seeds

2 tbsp lemon or lime juice

1 tbsp maple syrup/agave

Sea salt and black pepper

1 tsp Coco Zumi coconut oil

Extra coriander and coconut chips to garnish

 

Method:

Gently melt the coconut oil then stir this through the rice so that everything is evenly coated and infused with the coconutty flavour.

Add the rice into a large mixing bowl, along with the shredded cabbage, coriander and kale. Combine the maple syrup, lemon juice and a good seasoning of salt and pepper and mix well. Pour this dressing over the top of the salad and toss everything to insure that all of the ingredients are well coated.

Sprinkle with the pomegranate seeds and garnish with a little extra coriander, coconut chips and a lime wedge.

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