Green Goddess Crispy Rice Salad
Cherie Metcalfe
A perfect blend of crisp rice, creamy dressing, fresh greens, and a delicious crunchy topping. Use any green veggies you like. The dressing is so good, it works even with just lettuce and the crunchy nuts.
Ingredients
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3 cups cooked jasmine or basmati rice (cold or day-old works best)
2 tablespoons neutral oil
- 1 teaspoon Man Grind Flakes
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½ cup Greek yoghurt
½ ripe avocado
Juice and zest of 1 lemon
1 tablespoon olive oil
2 garlic cloves
¼ cup fresh basil leaves
¼ cup fresh parsley
2 tablespoons chives or spring onion
1 tablespoon tarragon (optional)
Man Grind Flakes, to taste
1–2 tablespoons cold water to thin, if needed
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2 cups baby cos lettuce
1 cup finely shredded cabbage
1 cup snap peas
1 cucumber, diced or sliced thin
2 spring onions, thinly sliced
½ cup chopped herbs
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3–4 tablespoons Crack Crunch
Directions
Heat the oil in a large non-stick skillet over medium-high heat. Add the cold rice in a loose, even layer.
Press gently and cook without stirring for 4 to 6 minutes until the bottom is golden and crispy. Season with Man Grind Flakes while the rice is in the pan.
Carefully flip the rice in sections. It’s okay if it breaks up. Crisp the other side for another 2 to 3 minutes. Remove from the pan and let it cool slightly.
In a blender or food processor, blend all the dressing ingredients until smooth. Add water as needed to reach a pourable consistency. Taste and adjust the seasoning.
In a large bowl, combine the lettuce, cabbage, snap peas, cucumber, spring onion, and chopped herbs.
Add the cooled crispy rice, breaking it into chunks if needed. Drizzle most of the dressing over the salad and toss gently to coat everything.
Transfer the salad to a serving platter or bowl. Drizzle with a little more dressing, then sprinkle generously with Crack Crunch on top.
Finish with a squeeze of fresh lemon before serving.
