This vibrant salad brings together a delightful fusion of textures and flavors for a refreshing yet satisfying meal. A medley of green vegetables adds not only fresh, crisp texture but also a wealth of nutrients and phytochemicals. Sacha inchi, rich in protein and omega-3 fatty acids, replaces traditional peanuts, enhancing both the nutrition and taste. Finished with a tangy Asian dressing, this salad is as nutritious as it is delicious.
- Cook the rice until soft, then let it cool completely.(20 minutes)
- Place the cooled rice on a parchment-lined baking sheet. Mix it with 3 tablespoons of oil and chili paste, spreading it into an even layer. Bake the rice at 400°F (200°C) for 40 minutes, or until crispy.(40 minutes)
- While the rice is baking, prepare the dressing by mixing together soy sauce, rice vinegar, lime juice, 2 tablespoons of oil, brown sugar, and minced garlic. Set aside.
- Once the crispy rice is ready, combine edamame, avocado, cucumbers, spring onions, mint, and cilantro in a large bowl. Add the crushed sacha inchi seeds and crispy rice to the bowl.(5 minutes)
- Pour in the dressing and toss everything together until well-mixed. Serve and enjoy!(2 minutes)
Olive oil
