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.
Jeani wrote on March 10, 2012
Mmmmm!! Like Jane, I used a butternut, because that was what I had. I also used spinach, for the same reason. I don’t believe I have ever seen mache, but I will look for it. Whether or not I find it, I will most certainly make this again, even if it is without the greens and the dressing. It is delicious!
Jane wrote on February 13, 2012
I had a pineapple to use, so I decided to make this for dinner. I had all of the ingredients except parsnips so I substituted butternut squash for the rice. I heated everything up in my dehydrator. It was delicious. Thank you so much for you recipes Susan!
dee wrote on July 29, 2011
Please disregard the last post, I was typed on the wrong post.
dee wrote on July 29, 2011
What is the product name of the mache you use?
Angie wrote on June 1, 2011
I’m making this tomorrow night for dinner, except I’ll be substituting the mache for a baby spinach & rocket as there is no mache to be found in Perth Australia 😛
Anne-Laure wrote on May 26, 2011
We had it for supper yesterday, and it’s really delicious. My 13 years old daughter even chose to have it in her lunchbox today, instead of a cheese sandwich !
Plus, we had the” blueberry peach chia pudding” for dessert. A great hit in the family !
A complete “Rawmazing” supper, so delicious, nobody complained (or even noticed) eating raw …
Thank you so much for sharing your inspiration.
ChocolateOrchid wrote on May 24, 2011
This looks and sounds absolutely divine!
Chris wrote on May 24, 2011
YUM! YUM!
Mary Turtle wrote on May 24, 2011
Another gorgeous presentation! You are a master! I love the little details such as the tiny bundle of Mache tied with twine. Also the drizzle of mache sauce around the salad. Wow!