Rice salad is a fresh and light summer dish, perfect for hot days.

Its preparation is simple and requires few ingredients, but the result is surprisingly delicious.

This is not the usual recipe but a trio of delights that will leave your guests speechless.

Served in small cocottes, it will be perfect for buffet lunches or an alternative aperitif dinner.

If you wish to try other delicious cold dishes, don’t miss the following links:

Ingredients

Tools

Rinse the rice well with cold water until the starch is removed
Place the rinsed rice and water in the rice cooker, mix well with the appropriate spoon.
Cook until the rice has absorbed all the water (rice cookers usually turn off automatically)
Let it rest with the lid closed for 10 minutes
The rice is ready
Let’s focus on the dressing
Wash the zucchini well, trim the ends, dice it, and sauté in a pan with a drizzle of olive oil, salt, and dried parsley.
Once cooked, let them cool and set aside.
Slice the olives into rings and place them on a little plate.
Wash the bell pepper and cut it into very small pieces.
Complete the preparation.
Dress the basmati rice, which in the meantime has cooled, with mayonnaise.
Divide the obtained mixture into three large bowls
In the first, put zucchini, salmon, shrimp, and dried parsley
In the second, diced cooked ham, walnut kernels, and zucchini
Conclude with the third, adding green and black olives, bell pepper, cooked ham, and poppy seeds
Gently mix the ingredients and divide the rice into single-serving cocottes.
Serve cold

Store in the fridge covered with plastic wrap and consume within 2 days

You can make the pasteurized mayonnaise yourself. For the recipe click HERE

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