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Coconut-Lime Rice Salad

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Posted from "Coconut-Lime Rice Salad" by Cinda of Hungry Girl por Vida

YIELDS: 4 - 6


  • 1 cup cooked jasmine rice
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup sliced almonds
  • 2 limes, zested and juiced
  • 1 small shallot, minced
  • 2 Tablespoons coconut white balsamic
  • 3 - 4 Tablespoons persian lime olive oil
  • Sea salt to taste


Preheat oven to 350 degrees and spread the coconut and almonds on a single layer of a baking sheet. Toast in the oven for about 4 mins, stirring after the first 2. Watch carefully so they don't burn. Set aside to cool, and once cooled, toss with the lime zest and set aside. 

In a small jar or bowl, combine the lime juice, shallot, vinegar, and olive oil, as well as a pinch of sea salt. Shake or whisk to combine. Pour the vinaigrette over the rice and fold gently to combine. Add the coconut/almond mixture and fold into the rice. Sever warm, at room temperature, or chilled.