Wild rice salad with lemon and physalis dressing

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  • 5 oz arugula
  • 1 bundle of asparagus
  • 1 cup wild rice, soaked
  • 1/2 cup sliced almonds
  • 2 tbsp olive oil
  • 1/2 cup fresh basil, minced
  • 1/2 cup physalis

For the dressing:

  • 1 cup physalis
  • 3 tbsp palm syrup
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • 2 tsp Dijon mustard
  • 1 garlic clove, grated
  • Salt and pepper to taste


Put the drained rice with salt to taste and 2 cups of cold water in a pot.  Wait until it comes to a boil over high heat, cover, lower the heat to minimum, and simmer for 16-18 minutes.

In the blender, blend the cup of physalis until obtaining a juice, strain and transfer to a pot, add palm syrup, and cook over medium heat, stirring every now and then until it comes to a boil, and keep boiling for 3 minutes. Allow to cool and then add the rest of the ingredients for the dressing until obtaining a smooth liquid.

Chop the asparagus into pieces of about 2 inches and put them in a pan with olive oil, sauté until golden.

To serve, arrange a layer of arugula, rice, physalis, and asparagus, scatter sliced almonds, and add the physalis dressing.