A perfect summer salad to celebrate the holiday weekend with family and friends.
Once again I’m tackling an update to one of my Mom’s best recipes. I’ve decided to post one of her recipes each month, with a bit of a twist from me, to let all of you know what a fantastic cook she was. The upcoming holiday long weekend seemed like a perfect opportunity to share this classic summer salad with all of you.
Summer would not be summer without a batch of Mom’s Patio Salad. As soon as school was over I remember nagging her to make some. I loved it so much, I would eat it for lunch every day for a week. I never get tired of it. It’s some of my favourite things – rice, tuna, pineapple-curry and a surprise ingredient… yummy!
This past weekend was our annual pot-luck street party. Last year I brought my Curried Mango, Turkey and Walnut Salad, which is hard to top. The year before everyone really liked my Healthy Cauliflower Bean Salad. This year, Mom’s Patio Salad will make it’s appearance, it’s a perfect dish for a backyard barbecue or pot luck. Why? It keeps really well, travels really well, and only gets better tasting with time. The ingredients are also super simple, all stuff you already have in your pantry or freezer. It’s really easy to put together, cook rice, chop stuff, mix… easy, peasy!
Originally my Mom’s recipe called for Minute Rice and 3/4 cup of full-fat mayonnaise. I’ve tried to lighten it up a bit while adding great flavour. I’ve used Jasmine Rice in my photos but it would be great with brown rice, quinoa, barley… go wild… great idea, wild rice would be delish too!
This awesome salad is not the most ‘pretty’ looking, but it tastes great. All the big flavour comes from the curry-pineapple rice and the pickles so you can really add any stuff you have on hand to fill it out. Don’t have any celery? Add chopped bell pepper. Don’t like peas? Add chopped blanched asparagus or cauliflower. Be creative.
Customize a batch of your own Patio Salad and get outside to celebrate the long weekend in grand style. Cheers to us!
- 1-1/2 cup water
- ½ cup pineapple juice
- 1-1/2 tsp curry powder
- ½ tsp salt
- 1 cup jasmine rice
- ½ cup dill pickles, finely chopped
- ½ cup celery, finely chopped
- ¼ tsp pepper
- 1 - 184 g can of tuna
- ⅓ cup red onion, finely chopped
- 1 cup frozen peas, thawed
- ⅓ cup light mayo
- ⅓ cup Greek yogurt
- 3 Tbsp apple cider vinegar
- To a medium pan add water, pineapple juice, curry powder and salt. Bring to boil and add rice. Cover and simmer, stirring occasionally, until cooked. Remove from heat and allow to cool.
- When cool, fluff with a fork then add pickles, celery, onions, pepper, tuna, onion and peas.
- Stir in mayo, yogurt and vinegar until thoroughly combined. Serve or keep in the refrigerator with up to 4 days.