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

Cooking time
PREP TIME 20 mins
Ready in
TOTAL TIME 20 mins (+ 1 hour chilling time)


  • For salad
  • 2 bags Success® Jasmine Rice
  • 1 pkg (16 oz) frozen, cooked medium shrimp, thawed
  • 1 1/4 cups avocado, peeled, pitted and diced
  • 1 1/4 cups mango, peeled, pitted and cubed
  • 1 1/4 cups diced red bell peppers
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp dry roasted cashews, chopped
  • fresh cilantro leaves (optional)
  • For coconut dressing
  • 1 cup unsweetened coconut milk
  • 1/3 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice


  • Take a break from the everyday and enjoy a taste of the tropics with this colorful, sweet and tangy South Seas Salad with Coconut Dressing.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Gently toss together rice, shrimp, avocado, mango, red bell peppers, salt and pepper in a large bowl.

    Step 3

  • In a separate bowl, whisk together coconut milk, mayonnaise, Dijon and lemon juice. Add enough dressing to coat salad and toss to combine. Cover salad and refrigerate for 1-2 hours to allow flavors to blend.

    Step 4

  • Sprinkle salad with cashews just before serving. Garnish with cilantro leaves, if using. 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. Beautifully vibrant and colorful, this salad is also sweet and tropical. It’s 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 Success® Boil-in-Bag Jasmine Rice.

Once cooked, toss the rice and the other salad ingredients, except for the cashews, in a large bowl. Then, mix all of the dressing ingredients in a separate bowl and toss the desired amount of dressing with the salad.

Then, simply cover the salad and place it 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.