• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Lemon Coconut Rice Salad (Jasmine)

  • Recipe Submitted by on

Category: Low Fat, Grains, Salads

 Ingredients List

  • 1/4 ts Fennel seed
  • 1/2 c Plain low-fat yogurt
  • 1/4 c Coconut milk; light
  • 2 tb Fresh orange juice
  • 1 tb Minced lemongrass; or omit
  • 4 c Cooked jasmine rice
  • 1 c Unsweetened coconut; toasted
  • 1/2 c Diced cantaloupe; or
  • -seedless grapes
  • 1/2 c Minced fresh cilantro;
  • -leaves only
  • 1 ts Lemon zest; fresh
  • 2 tb Fresh lemon juice; or to
  • -taste


Southeast Asia meets the Middle East in this fragrant salad. Rebecca has
served it with roast duck. This salad is best when freshly prepared.

1. Put the fennel seed in a small skillet or wok over medium-high heat.
Toast, stirring constantly, for 2 minutes, or until aromatic. Remove from
the heat and crush while still warm. Combine with the yogurt, coconut milk,
orange juice and lemon grass. Set aside.

2. Toss the rice with the coconut, melon, dates, cilantro, lemon zest and
juice. Add the yogurt mixture and toss to combine. Serve at room

Variations: Substitute cooked white or brown basmati rice, or quinoa for
the jasmine rice.

EACH SERVING 326 cals, 10g fat (26% cff) estimated by Mastercook.

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