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Mom's Patio Salad

This Patio Salad is a very versatile recipe.  I’ve used Jasmine Rice but it would be great with brown rice, quinoa, barley or even wild rice!
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  • 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
  • 1/3 cup red onion, finely chopped
  • 1 cup frozen peas, thawed
  • 1/3 cup light mayo
  • 1/3 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 for up to 4 days.