Salad with crunchy rice & tahini-lemon dressing
saladLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 0 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- For the Crunchy Rice:
- 3/4 cup of barboiled rice or jasmine rice
- 1 tbsp sesame oil Kikkoman
- 1 tbsp soy sauce Kikkoman
- 1/2 tsp onion powder
- 1/2 tsp garlic powder*
- 1/2 tsp sweet paprika powder
- For the Salad:
- 2-3 cucumbers, sliced thinly
- 1 cup of Ardo edamame
- 1 cup of fresh green onions, finely chopped
- 2 avocados, cut into pieces
- 1 cup salted pistachios, coarsely chopped
- 1/2 cup fresh mint, finely chopped
- For the Lemon-Tahini Dressing:
- 1/2 cup cup olive oil (Chorio)
- 1/3 cup lemon juice
- 3 tbsp tahini
- 1 1/2 tbsp maple syrup
- 2 garlic cloves, miced
METHOD
1. Cook the rice and let it cool completely. Then, transfer it to a bowl, add all the ingredients, and mix well.
2. Spread the rice on a baking tray and bake in a preheated oven at 200°C (392°F) for 20-25 minutes until crispy, stirring halfway through for even cooking.Once ready, let it cool.
3. Boil the edamame in hot water and drain them. Then, wash and chop all the remaining salad ingredients
4. Whisk all the ingredients of the dressing together. Taste and adjust the flavor if needed.
5. Transfer the salad ingredients to a large bowl, add the crispy rice, drizzle with the dressing, mix well, and serve
Kali Orexi!
* This product is not available at foodhaus stores
SHOP THE RECIPE
