By Nicole Keshishian Modic
(Video: @Kalejunkie via @cook.mediterraneandiet.meal)
Indulge in the delightful crunch of crispy rice paired with the refreshing bite of Persian cucumbers, all brought together by a creamy lemon tahini dressing. This vibrant salad is perfect for a light lunch or a satisfying side dish, offering a harmonious blend of textures and flavors.
Makes 4 large servings or 6 smaller
Crispy Rice
INGREDIENTS:
- 2 cups cooked rice, cooled (I used jasmine rice)
- 2 tsp soy sauce
- 2 to chili crisp/crunch (Trader Joe’s makes a good one, l used Momofuku this time!)
- 1 tb sesame oil
- Salad
- 5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
- 1 cup edamame, shelled
- 1 bunch green onions, thinly sliced (3/4 cup)
- 1 bunch fresh mint, chopped (1/2 cup)
- 2 avocados, chopped
- 1 cup salted peanuts, finely chopped
- Lemon Tahini Dressing
- 1/2 cup olive oil
- 1/3 cup lemon juice (this is 1-2 lemons)
- 3 tb tahini
- 11/2 to maple syrup
- 2 cloves garlic, mashed
- 1 tsp cumin
- 1/2 tsp kosher salt
- 3/4 tsp ground black pepper
INSTRUCTIONS:
First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-40 minutes, tossing half way through. Remove from the oven once the rice is crispy and set aside.
Next, chop/slice all of the ingredients for the salad and add to a large bowl. Last, make the dressing. Whisk to together all of the ingredients for the dressing. Taste and adjust seasonings as needed. Pour dressing over the salad. Add the crispy rice last, toss and enjoy!
