YIELDS: 4 - 6

Ingredients:

• 1 cup cooked jasmine rice
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sliced almonds
• 2 limes, zested and juiced
• 1 small shallot, minced
• 2 tablespoons Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• 3 - 4 tablespoons Rocky Mountain Olive Persian Lime Infused Olive Oil
• sea salt to taste

Directions:

Preheat oven to 350 degrees and spread the coconut and almonds on a single layer of a baking sheet. Toast in the oven for about 4 mins, stirring after the first 2. Watch carefully so they don't burn. Set aside to cool, and once cooled, toss with the lime zest and set aside. 

In a small jar or bowl, combine the lime juice, shallot, vinegar, and olive oil, as well as a pinch of sea salt. Shake or whisk to combine. Pour the vinaigrette over the rice and fold gently to combine. Add the coconut/almond mixture and fold into the rice. Sever warm, at room temperature, or chilled.