Tropical Wild Rice Medley Salad

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A wonderful, refreshing summer salad.
It looks spectacular in a clear glass-serving bowl and is lovely served on leaf lettuce with slices of ripe tomato
and avocado.

~ Created by Nadine Mesch ~

Makes 6 Servings

  • 3 cups cooked wild rice blend
  • 1 mango, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/4 cup shallots, minced
  • 1 cup edamame
  • 1/2 cup sweetened, flake coconut
  • 1/4 cup sliced almonds, lightly toasted
  • 1/2 cup golden raisins
  • 3 Tablespoons fresh cilantro, minced
  • 2 limes, juiced and zested
  • 1/4 cup balsamic vinegar
  • salt and pepper, to taster
Cooking Instructions:

Combine all ingredients in a large bowl, stirring gently. Season to taste with salt and pepper.

Refrigerate until ready to serve.

Nutrition facts per serving:  Calories: 290; Fat: 7g; Sodium: 410mg; Carbohydrates: 49g; Dietary Fiber: 5g; Protein: 9g % of Daily Value: Vitamin A 15%; Vitamin C 90%; Calcium 8%; Iron 10%

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Always in Season


The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:

Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.