1 cup jasmine rice
½ cup unsweetened, shredded coconut, toasted
¼ cup sliced almonds, toasted
2 limes, zested and juiced
1 small shallot, minced
2 tbsp. SOOC Coconut White Balsamic
3-4 tbsp. SOOC Persian Lime Olive Oil
Big pinch ORANGE-LIME VANCOUVER ISLAND SEA SALT
Preheat oven to 350*F.
Cook the rice, put in bowl and fluff with a fork.
Spread coconut and almonds on a baking sheet, and toast for about 4 minutes, stirring after 2 minutes. Make sure you keep an eye on them; they can go from toasty to burnt in a matter of seconds. Set aside to cool. Once cool, toss with lime zest.
In a small jar, combine the juice from the limes, minced shallot, SOOC Coconut White Balsamic, SOOC Persian Lime Olive Oil and a big pinch of ORANGE-LIME VANCOUVER ISLAND SEA SALT. Shake well and pour over rice. Fold gently with a rubber spatula. Add the toasted coconut and almond mixture to the rice.
Serve warm, room temperature or chilled.
Delicious with grilled fish, seafood or Pad Thai.
SUBSTITUTIONS: If you like a little spice in your salad, switch out the Persian Lime for our Smoky Chipotle or Baklouti Green Chili Olive Oils. For a different take on the citrus, use Blood Orange Olive Oil with our Key Lime White Balsamic.