Black Rice Salad with Zespri® Kiwifruit & Cashews
By Dietitian and nutritionist Rebecca Scritchfield
Ingredients
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp honey
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
- 1 clove garlic, finely chopped
- 2½ cups cooked and cooled black or brown rice
- 2 Zespri® SunGold Kiwifruit, peeled and cut
- 1 cup quartered strawberries
- ¼ cup chopped red onion
- 2 tsp chopped fresh mint
- ⅓ cup salted cashew pieces
6 servings, ⏲ 2½ hours

Directions
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In small bowl, whisk together lemon juice, olive oil, honey, mustard, salt, pepper and garlic. In large bowl, stir dressing into cooked rice. Stir in remaining ingredients except cashews.
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Cover and refrigerate up to 2 hours before serving to allow flavours to blend. Stir in cashews just before serving.
Cook’s notes
1 cup of uncooked black rice yields 2 1/2 cups of cooked rice.