Recipe: Five Treasure Seafood Rice Salad with Basil Dressing

Five Treasure Seafood Rice Salad with Basil Dressing

1 pound cooked shrimp, peeled and deveined
1/2 pound snap peas, ends snapped and veiny string removed
1/2 small red onion, peeled and finely diced
1 yellow, orange or red bell pepper, cored, seeded and cut into small dice
1 tablespoon minced lemon zest
4 cups cooked, cold basmati or jasmine rice (made from about 1 1/2 cups uncooked rice)
FOR THE FRESH BASIL DRESSING:
1 1/2 tablespoons minced garlic
3 tablespoons balsamic vinegar
4 tablespoons freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil
3/4 to 1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons chopped fresh basil leaves
2 cups shredded lettuce leaves or baby spinach for serving (optional)

Holding a knife or cleaver horizontal to the cutting board, butterfly the shrimp.

Bring 2 quarts of water to a boil in a pot and add the snap peas. Partially cook for 1 to 1 1/2 minutes and drain in a colander. Refresh by running under cold water. Drain thoroughly and blot dry.

Put the cooked shrimp, snap peas, red onion, bell pepper, lemon zest and rice in a large mixing bowl and set aside.

Prepare the dressing by whisking together in a mixing bowl (or a food processor) the garlic, vinegar and lemon juice. Slowly pour in the olive oil in a thin stream, whisking vigorously. Add the salt, pepper and basil and whisk again.

Drizzle the basil dressing over the shrimp, vegetables and rice, tossing lightly. Taste for seasoning, adding salt, pepper or lemon juice as needed, and toss lightly. If using the shredded lettuce or spinach leaves, arrange them on the bottom of a platter and spoon the rice salad on top.

Serve at room temperature or chilled.

Servings: 6-8
Adapted from source: Simple and Delicious Recipes for Great Health by Nina Simonds