I’m just back from a dreamy beach vacation in Punta Mita, Mexico and in addition to perfect weather, glorious deserted white sand beaches, and golf carts as the main form of transportation, having a cook take care of breakfast and a couple of dinners at our house added to the luxury of the week. Sofia, a bandana-wearing hipster chef from Sayulita with great taste in music made dinner two nights. For our last meal in Mexico, she made a Chile Relleno Souffle (eggy cheesy spicy deliciousness) and a delectable sweet & tangy wild rice salad. That salad! So good.
Last night I tried to replicate it and I think I got pretty close. Here’s my take. You can really get creative with this one and add in your own ingredients. I think Sofia had some finely diced mango in hers as well. Jicama would be a great addition too.
Mexican Wild Rice Salad with Pine Nuts, Apples and Lime
Serves: 8 amigos as a side dish
Dressings On The Side 