Secret Weapon for Summer Lunches: Tropical Fruit & Coconut Rice Salad

Tropical Paradise in a Bowl: Coconut Rice Salad with Exotic Fruits!
This vibrant and refreshing salad is a burst of sunshine on your plate, transporting your taste buds straight to the tropics. The fluffy coconut rice pairs perfectly with a medley of sweet and juicy fruits, all bound together by a tangy lime vinaigrette.

Ingredients:

For the Coconut Rice:
1 cup jasmine rice
1 (13.5 oz) can coconut milk (light or full-fat)
1 1/2 cups water
1/4 teaspoon salt
For the Fruit Salad:
1 ripe mango, peeled, pitted, and diced
1 cup fresh pineapple, diced
1/2 papaya, peeled, seeded, and diced
1/2 cup red grapes, halved (optional)
1/2 cup chopped cashews
For the Lime Vinaigrette:
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon salt
Fresh mint leaves, chopped (optional)
Instructions:

Cook the coconut rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat. Reduce heat to low, cover the pot with a lid, and simmer for 18-20 minutes, or until the rice is cooked through and all the liquid is absorbed. Fluff the rice with a fork and set aside to cool slightly.

Prepare the fruit salad: While the rice cools, prepare your fruits. Dice the mango, pineapple, and papaya into bite-sized pieces. If using grapes, halve them. In a large bowl, combine the chopped fruits and cashews.

Make the lime vinaigrette: In a separate small bowl, whisk together the lime juice, olive oil, honey, and salt. Optionally, add a sprinkle of chopped fresh mint leaves for an extra refreshing touch.

Assemble the salad: Once the rice is cool, add it to the bowl with the chopped fruits and cashews. Pour the lime vinaigrette over the salad and gently toss to combine.

Serve and enjoy! Divide the salad among plates and enjoy this delightful tropical treat.

Tips:

Ripe fruit is key: Use ripe and juicy fruits for the best flavor and texture in your salad.
Time-saving shortcuts: To save time, use pre-cut fruit from the grocery store.
Customize your fruits: Feel free to experiment with other tropical fruits like guava, starfruit, or kiwi.
For a vegan option: Choose a plant-based honey substitute for the vinaigrette.
Leftovers: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld even more overnight, but the texture of the salad may change slightly as the fruits soften.
Bring the tropics to your lunch table with this easy and delicious salad!