South Seas Salad with Coconut Dressing

Impress guests at your next summer barbecue with this colorful and delicious South Seas Salad with Coconut Dressing made with Success® Jasmine Rice

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South Seas Salad with Coconut Dressing

Servings SERVES 4


  • 2 bags Success® Jasmine Rice
  • 1 pkg (16 oz.) frozen cooked jumbo shrimp, thawed
  • 1 ¼ cups mango, peeled, pitted, cubed
  • 1 ¼ cups avocado, peeled and diced
  • 1 ¼ cups red bell peppers, diced
  • 4 Tbsps dry roasted cashews, chopped
  • salt and ground black pepper, to taste
  • Coconut Dressing
  • 1 cup unsweetened coconut milk
  • ⅓ cup mayonnaise
  • 2 Tbsps Dijon mustard
  • 1 Tbsp lemon juice
  • fresh cilantro leaves, optional


  • Break away from your day and enjoy a taste of the tropics with this colorful sweet and tangy rice and shrimp salad.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • In a large bowl, toss all ingredients for salad, except cashews.

    Step 3

  • Mix all ingredients for dressing and toss desired amount with salad. Cover and chill to let flavors blend.

    Step 4

  • Sprinkle with cashews before serving. If desired, garnish with whole cilantro sprigs. Serve with any remaining dressing.

Tropical Flavors

Get ready to treat your tastebuds to an array of amazing flavors with this lovely and delicious South Seas Salad with Coconut Dressing made with Success® Jasmine Rice, shrimp, avocado, mango, bell peppers, and coconut milk.

With its beautifully vibrant and colorful presentation and sweet, tropical flavors, this dish is perfect for impressing guests at your next barbecue or dinner party.

What makes this already wonderful recipe even better is how quick and simple it is to make! The only thing you need to cook is the Boil-in-Bag Jasmine rice.

Once cooked, toss all of the salad ingredients, except for the cashews, in a large bowl. Follow that by mixing all of the dressing ingredients in a separate bowl, then tossing the desired amount of dressing with the salad.

Finish by covering and placing the salad in the fridge to chill until ready to serve. We couldn’t make this recipe any easier if we tried! Make sure to top each serving off with some crunchy cashews and a bit of the remaining dressing, if desired.