WILD RICE SALAD WITH GREENS AND PAPAYA
Note:
You can also use mango, apricots or ripe, firm peaches in this salad
Ingredients
- ¾ cup wild rice
- 4 cups mesclun or other tender green
- 1 ripe papaya peeled pit removed and diced*
- 1 hothouse cucumber trimmed and diced
- 2 limes
- ½ cup extra virgin Greek olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- Sea salt to taste
Instructions
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Cook the rice according to package directions. This will take about a half hour, or until the brown rice kernels soften and split. Drain and set aside.
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Clean and dice the papaya. If using a mango, peel that, too, but if using peaches or apricots, you don’t have to remove the skin, which is tender and easy to eat.
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Wash and spin dry the mesclun.
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Juice one of the limes and whisk together with the olive oil, mustard, thyme and a generous pinch of sea salt.
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Compose the salad: Place the greens on the bottom of a serving bowl. Add the rice, fruit and cucumbers. Cut the remaining lime into 6 wedges. Pour the dressing over the salad, toss and serve.
