Low FODMAP Coconut Rice Salad with Pineapple & Cilantro

Ingredients

• Freshly ground black pepper
• Kosher salt
• 1/2 cup (32 g) finely chopped scallions, (green parts only)
• Zest 1 lime
• 2 tablespoons coconut oil or FODY Shallot-Infused Olive Oil
• 1/2 cup unsweetened desiccated coconut, ((which is very finely ground), or unsweetened long-shred flaked coconut)
• 1/4 cup (27 g) sliced or slivered blanched or natural almonds
• 4 cups (760 g) cooked basmati rice, (cooled to warm or room temperature)
• 1/2 a medium red bell pepper, (cored and julienned)
• 2/3 cup (10 g) fresh lightly packed basil leaves, (torn or chopped)
• 1/2 cup (8 g) fresh lightly packed cilantro, (torn or chopped)
• 1/2 cup (8 g) fresh lightly packed mint leaves, (torn or chopped)
• 1/2 cup (85 g) finely diced fresh pineapple, ((see Tips))
• 1 tablespoon plus 1 teaspoon lime juice, (or to taste)
• 1 tablespoon fish sauce,