Curried Rice and Fruit Salad
Bright, bold, and bursting with tropical flair, this Curried Rice and Fruit Salad is a vibrant blend of aromatic basmati rice, sweet pineapple, juicy red grapes, and luscious mango. Infused with a fragrant curry-spiced olive oil and tossed in a zesty lime and honey dressing, this dish balances savory warmth with refreshing sweetness in every bite. Freshly chopped cilantro and green onions add layers of freshness, while toasted almonds provide a delightful crunch. Perfect served chilled, this easy-to-make salad is an excellent choice as a light lunch or a colorful side dish at your next gathering. Ready in under 40 minutes, this recipe is a dazzling combination of unique ingredients and bold flavors that will impress and satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 teaspoon Curry powder
- 1 cup Pineapple chunks (fresh or canned, drained)
- 1 cup Red grapes (halved)
- 1 medium Mango (peeled and diced)
- 2 stalks Green onions (thinly sliced)
- 0.25 cup Fresh cilantro (chopped)
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 0.25 teaspoons Black pepper
- 0.25 cup Sliced almonds (toasted)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 0.5 teaspoon of salt. Reduce the heat to low, cover, and let simmer for 15-18 minutes, or until the rice is tender and the water is absorbed.
Remove the cooked rice from the heat and let it cool completely. Fluff with a fork to separate the grains.
In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 teaspoon of curry powder and stir for about 1 minute, or until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooled rice, curry-infused olive oil, pineapple chunks, halved red grapes, diced mango, sliced green onions, and chopped cilantro.
In a small bowl, whisk together the lime juice, honey, and black pepper to create the dressing.
Pour the dressing over the rice and fruit mixture. Gently toss until everything is well-coated and evenly distributed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle the toasted sliced almonds on top for added crunch and garnish.
Serve chilled as a flavorful side dish or a light standalone meal.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 94.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1447 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
