Salad with tomatoes and pineapples
Description
A simple dish to prepare. A harmonious and juicy combination of neutral avocado, nutty rice, fresh tomato, and sweet pineapple with an aromatic dressing. Serve chilled.
Instructions
- 1
Step 1
To prepare the salad, we will need a mixture of brown and red rice "Mistral. Aquatica. Color Mix." This rice is very healthy and has unique flavor characteristics. It cooks quickly: simply add the rice to a pot with water in a 1:2 ratio and bring to a boil. Then tightly cover with a lid and simmer over low heat for about 20 minutes, until the rice absorbs all the water. After that, remove from heat and let it stand, covered, for another 5–7 minutes.
- 2
Step 2
While the rice is cooking, you can prepare the salad dressing. Pour 1 chicken egg yolk into a bowl, add 1 teaspoon of mustard, and, stirring constantly, gradually pour in sunflower oil.
- 3
Step 3
Now take the avocado, cut it in half, and scoop out the flesh with a spoon. Do the same with all the remaining avocados.
- 4
Step 4
Cut the tomatoes into cubes; if you want to peel them, make a small incision in the skin and dip them in boiling water.
- 5
Step 5
Now add curry and vinegar to our dressing, mix well.
- 6
Step 6
Combine all the ingredients in a bowl, don't forget the pineapple—cut it into medium slices or cubes. Pour the dressing over everything, mix well, and serve. By the way, you can serve the salad in avocado peel cups left over after removing the flesh.