Caribbean rice dishes are complemented with a fresh, bright and citrussy salad that balances
the umami (savoury meaty flavours) of the dish.
Yields 4- 6 Servings
1 Tbsp (15 mL) Dijon mustard
1 tsp (5 mL) mustard seed
¼ cup (60 mL) cider vinegar
1 tsp (5 mL) honey (optional)
1 cup (250 mL) Extra Virgin Olive Oil
Salt to taste
1 English Cucumber, spiralized or sliced ¼ inch thick
4 Compari Vine Tomatoes, cut into quarters and into half
1 ripe firm avocado, diced
Juice of ½ lime
½ small red onion, diced
¼ cup (60 mL) mint leaves, diced
crushed pink peppercorns to garnish
1.Add all ingredients to a medium bowl (except the oil), and whisk together.
2. Gradually whisk in the oil, set aside. Add lime juice over diced avocado.
3. Add all ingredients for the salad to a large bowl (except for the peppercorns), drizzle with the dressing and toss. Garnish with the peppercorns and serve.