Crispy Rice Salad with Creamy Sesame Dressing

Ingredients

• 2 pieces California Avocado (ripe, halved and pitted)
• 2 cups Cooked White Rice (preferably day‑old, spread thin for crisping)
• 2 tablespoons Sesame Oil (to toast rice and in dressing)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 tablespoon Rice Vinegar
• 1 teaspoon Honey
• 1 tablespoon Lime Juice (freshly squeezed)
• 4 cups Mixed Greens (baby spinach, arugula, or lettuce mix)
• 1 small Cucumber (seedless, diced)
• 1 large Carrot (julienned)
• ½ cup Red Bell Pepper (diced)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 tablespoon Fresh Mint (chopped)
• 1 tablespoon Sesame Seeds (toasted)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Crispy Rice

   Preheat oven to 350°F (175°C). Spread cooked rice in a thin, even layer on a parchment‑lined baking sheet, drizzle with 1 tablespoon sesame oil, and toss to coat.

   Time: PT5M

   Temperature: 350°F

2. Crisp the Rice

   Bake for 8‑10 minutes, stirring once halfway through, until the rice is golden and crunchy. Remove and let cool completely.

   Time: PT10M

   Temperature: 350°F

3. Make Sesame Dressing

   In a mixing bowl whisk together remaining 1 tablespoon sesame oil, soy sauce, rice vinegar, honey, lime juice, salt, and pepper until emulsified.

   Time: PT3M

4. Prep Vegetables & Herbs

   Dice cucumber and red bell pepper, julienne carrot, and roughly chop cilantro and mint. Place all in a large salad bowl.

   Time: PT5M

5. Add Avocado

   Scoop avocado flesh into the bowl and gently cube with the knife, being careful not to over‑mash.

   Time: PT2M

6. Combine Salad

   Add mixed greens to the bowl, pour the sesame dressing over everything, and toss gently until evenly coated.

   Time: PT3M

7. Finish with Crispy Rice & Sesame Seeds

   Just before serving, fold in the cooled crispy rice and sprinkle toasted sesame seeds on top.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

8g