Another summer salad recipe to try without delay! If you like sweet and salty, this Hawaiian salad is for you! Easy and quick to prepare, it is, as often, the presentation that will make it a salad to enjoy in your workplace or a delicious starter for your guests. For the latter option, save the pineapple envelope to present your creation. “Wow” effect guaranteed!
Cook the rice, drain and let it cool (to room temperature and then to the fridge if you need time before making the rest of the recipe).
Dice the pineapple (preferably fresh pineapple). Peel the kiwis and cut them into cubes as well.
Rinse and drain the corn.
Dice the surimi. Peel the shrimp if this is not done.
Pour the rice into a bowl and add all the ingredients (pineapple, kiwi, corn, shrimp and surimi).
Prepare a vinaigrette: 1 tablespoon of cider vinegar, 3 tablespoons of oil, salt and pepper. If it’s not enough, double the amounts.
Pour the dressing over your Hawaiian salad, toss and enjoy!
To modify the recipe a bit, why not opt for three-grain rice or wild rice? The latter is richer in fiber and protein than white rice and also contains many phytonutrients.
For a longer, but lighter vinaigrette, instead of adding more oil, you can add a little water (but not too much, otherwise it can become mushy!).