Shrimp Salad Rice Bowl

Ingredients

• 1/2 (14-ounce) box instant brown rice
• 1/2 DOLE® Lime, juiced (about 1 tablespoon)
• 1 cup finely chopped DOLE® Pineapple
• 2 tablespoons chopped cilantro sprigs plus additional for garnish
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bag (13.6 ounce) DOLE® Chopped Sunflower Crunch Kit™
• 1 DOLE® Avocado, peeled, pitted and sliced
• 1 pound 26-30 count tail-off peeled and deveined cooked shrimp, thawed if necessary, chopped
• Salted cashews for serving (optional)

Directions

1. Prepare rice as label directs. Remove rice from heat; stir in lime juice, pineapple, cilantro, oil, salt and pepper. Makes about 3 cups.
2. Prepare Chopped Kit as package directs in a large bowl. Makes about 3 cups.
3. Serve rice in bowls topped with avocado, shrimp and salad; top with cashews and season with pepper to taste, if desired. Garnish bowls with cilantro, if desired.