FLO'S TROPICAL FISH SALAD WITH COCONUT CREAM DRESS

ingredients

  • 500g white fish fillets
  • 3/4 C cooked rice
  • 1 small onion thinly sliced
  • 1 small banana, sliced
  • 1/2 C unsweetened pineapple pieces, drained (preservative free)
  • 1 med red pepper, thinly sliced
  • 1 tbsp lemon juice


Dressing:

  • 1/3 C coconut cream (preservative free)
  • 1 tbsp lemon juice
  • 1 tsp fresh ginger, grated
  • 2 tbsp mayonnaise
  • 2 tsp sugar
  • 1 tsp curry powder

method

Boil or steam fish until tender and drain. Break into chunks, cool to room temperature. Toss banana in lemon juice. Combine fish with remaining ingredients, refrigerate for several hours. Combine dressing in bowl and pour over before serving.

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