Crispy rice salad with a lemon and tahini dressing

Serves: 4

INGREDIENTS

For the Crispy Rice:

2 Cups Cooked Rice cooled – I use jasmine rice, but any rice should work well

2 Teaspoons Soy Sauce

1 Tablespoon Sesame Oil

2 Tablespoons of Chilli Oil

For the Salad:

5 Persian Cucumbers thinly sliced – you can also substitute one large English cucumber

1 Cup Edamame shelled

1 Bunch Green Onions thinly sliced – this is approximately 3/4 cup

1 Bunch Fresh Mint finely chopped – this is approximately 1/2 cup

2 Avocados chopped

1 Cup Salted Peanuts finely chopped

For the Lemon Tahini Dressing:

½ Cup Olive Oil

⅓ Cup Lemon Juice this is approximately 1-2 lemons

3 Tablespoons Tahini

1 ½ Tablespoons Maple Syrup

2 Cloves Garlic mashed

1 Teaspoon Cumin

½ Teaspoon Kosher Salt

¾ Teaspoon Ground Black Pepper

METHOD

To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.

Next, line a baking sheet with parchment paper and set it aside.

Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.

Toss the cooled rice with the soy sauce, chilli oil, and sesame oil.

Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it’s nice and crispy. Toss it halfway through, to ensure that it cooks evenly.

Once the rice is done, remove it from the oven and set it aside.

Next, wash and chop all of the salad ingredients – the Persian cucumbers, edamame, green onions, fresh mint, avocado, and salted peanuts – and add them to a large bowl.

Then, prepare the dressing by whisking together the olive oil, lemon juice, tahini, maple syrup, garlic, cumin, kosher salt, and ground black pepper. Taste and adjust the seasonings as needed, then pour it over the salad.

Toss the salad until all of the ingredients are fully coated in the dressing.

Finally, add in the crispy rice and toss one more time, until the rice is fully combined with the salad. Serve and enjoy!

Recipe credit: Kale Junkie