Curry Pineapple Salad with Parsnip Rice
One of my daughters and my favorite dinners when they were growing up was a brown rice curry dish with pineapple. I wanted to make this recipe 100% raw. Using parsnips for the rice and adding quite a few more veggies than the original had, I came up with a great raw food recipe for this pineapple salad. It is satisfying enough for lunch or dinner! I added in some mâche, one of my favorite spring greens and made a mâche dressing that was placed to the side of the dish.
Mâche also called Lamb’s Lettuce, is a wonderful spring green. Grown since the 17th century in France, mâche is starting to take it’s place amongst the beautiful array of lettuce now available to us. It actually has more iron than spinach, with sweet nutty flavor.
Curry Pineapple Salad with Parsnip Rice
SERVES 2
Curried Pineapple Salad and Parsnips with Veggies
- 2 cups parsnips, chopped fine in the food processor
- 1 cup pineapple, diced
- 1 cup carrots, chopped fine
- 1 cup cucumber, diced
- 1/2 cup scallions, sliced
- 1/2 cup currants
- 1/2 cup cashews
- 2 teaspoons yellow curry powder
- Himalayan salt and pepper to taste
- 1 cup mâche
- Stir all ingredients together.
Mache Dressing
- 1 cup mâche
- 2 tablespoons water
- 2 tablespoons oil
- Himalayan salt and pepper to taste
- Place all ingredients in blender, blend until smooth. Serve to the side of the salad.
Amy wrote on November 10, 2012
What kind of curry did you use? Wet or dry, powder or sauce, green, yellow, or red?
Katherine wrote on August 18, 2012
Yum, thank you for this recipe. I even forgot the pineapple and it still tasted great.
Laura wrote on June 7, 2012
Delicious! I used lettuce in place of the mache and skipped the dressing and it’s still perfect.
Susan wrote on April 25, 2012
I write about it above. Cheers!
Susannah Acworth wrote on April 25, 2012
What is Mache? Please.