Rice Salad with Fruit

Ingredients

• 400–600 g (2–3 cups)rice
• 5 ml (1 teaspoon)honey
• 30 ml (2 tablespoons)avocado oil
• to tastesalt
• to tastesoy sauce
• 1cucumber
• ⅓grilled aubergine
• 150 g (1 cup)PC Berry Cherry Cranberries, Cherries, Blueberries, Goldenberries and Gojiberries Sweetened Dried Fruit Blend
• 15 g (¼ cup)chopped spring onions
• to tastebasil
• 30 g (4 tablespoons)toasted, chopped pecans

Instructions

1. 1

   Cook the rice

   Cook the rice, then leave it to cool completely.

2. 2

   Whisk the dressing

   In a bowl, whisk together the honey, soy sauce, avocado oil and salt.

3. 3

   Mix the salad

   When the rice is completely cool, combine it with the dressing. Mix in the dried fruit, spring onions, basil, toasted pecans, cucumber and grilled aubergine.

What is rice salad with fruit?

Rice salad is a flexible cold side dish, suited to picnics and barbecue meals. This Canadian-style version pairs rice with sweetened dried berries, fresh cucumber and grilled aubergine.

The combination works because the honey-soy dressing brings sweet and savoury flavours together, while spring onions, basil and pecans add freshness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 8g protein, 79g carbs, 13g fat.

Most of the carbohydrates come from the rice and sweetened dried fruit; the avocado oil and pecans provide most of the fat, while the rice and pecans contribute some protein. Balance a serving with grilled fish, tofu or another protein-rich main and extra fresh vegetables.

Choose and cool the rice

Rice: The recipe gives a range of 2–3 cups, so the amount affects how generously dressed the salad will be. Cook it according to the rice type and package directions.

Cooling: Let the rice cool completely before mixing. Warm rice can soften the cucumber and herbs and make the finished salad less refreshing.

Balance the dressing

Honey and soy: Whisk these with the avocado oil and salt until the dressing is combined. Soy sauce varies in saltiness, so add the salt to taste.

Coating: Mix the dressing through the cooled rice before adding the other ingredients. This helps distribute its flavour across the salad.

Keep the textures distinct

Fresh ingredients: Cucumber and spring onions give the salad a crisp contrast to the rice and dried fruit. Cut the cucumber into bite-sized pieces so it is easy to serve.

Toasted pecans: Chopping the pecans lets their crunch carry through each serving. Add them with the other mix-ins, as directed.

Use the grilled aubergine

Aubergine: The recipe calls for one-third of a grilled aubergine, adding a savoury, soft element to the fruit and rice. Cut it into pieces small enough to mix evenly.

Basil: Add basil to taste for a fragrant note. Tear or roughly chop the leaves if needed to make them easier to distribute.

Make it a barbecue side

Serve the salad chilled or at cool room temperature alongside grilled vegetables, fish or meat. Its sweet fruit and toasted nuts make it a lively contrast to smoky barbecue flavours.

For a fuller plate, pair it with a protein-rich main and another fresh vegetable side.

Recipe notes & tips

• Cool the rice completely before dressing it.
• Taste the dressing before adding salt, since soy sauce is already salty.
• Cut the cucumber and grilled aubergine into small, even pieces.
• Toast and chop the pecans before mixing them into the salad.
• Add basil to taste so its flavour complements rather than overwhelms the fruit.

Variations

• Use another dried fruit blend: Choose a sweet-tart mix that can be stirred through the rice.
• Add citrus: A little grated lemon zest gives the dressing a fresh note.
• Change the nuts: Use toasted walnuts instead of pecans for a different crunch.
• Add fresh herbs: Mix in chopped parsley alongside the basil.
• Make it vegetarian-friendly: Check that the soy sauce and dried fruit blend suit your dietary preferences.

Common mistakes to avoid

• Mixing in warm rice: It can soften the fresh ingredients; wait until the rice is completely cool.
• Adding too much salt: Soy sauce contributes saltiness; season gradually and taste as you go.
• Leaving large cucumber pieces: They are harder to mix evenly; cut them into bite-sized pieces.
• Using whole pecans: Large pieces can dominate a mouthful; chop them before adding.
• Overdoing the dressing: Add and mix it as directed, then taste before deciding whether the salad needs more seasoning.

How to store

Keep the salad in a covered container in the fridge and eat within 3 days. Serve it chilled; reheating is not necessary.

Frequently asked questions