Tropical Fruit And Rice Salad With Almonds Recipe

About this recipe

This refreshing pescatarian-friendly salad combines basmati rice, tropical fruits, and crunchy almonds, all tossed in a zesty mint and lemon dressing. Perfect for a light and satisfying dinner.

Ingredients

• 100 g Mint Leaves
• 200 g Pineapple Chunks
• 200 g Raw Mango Cut
• 500 g Nutraj Chilean Walnuts /Akhrot Inshell
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 1 kg Supreme Harvest Iodized Salt

Instructions

1. 1. Cook 1 cup of basmati rice according to package directions, omitting salt and fat. Allow the rice to cool completely.
2. 2. In a large bowl, combine the cooled rice, 1 cup of diced pineapple, 1 cup of diced mango, and 1/4 cup of chopped walnuts.
3. 3. In a small bowl, whisk together 2 tablespoons of finely chopped fresh mint, 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of canola oil, and 1/4 teaspoon of salt.
4. 4. Drizzle the mint dressing over the rice and fruit mixture. Toss gently to combine all the ingredients evenly.
5. 5. Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. 6. Serve 1 1/2 cups of the salad on a plate or in a bowl. Optionally, garnish with additional fresh mint leaves for presentation.