Crispy Rice Cucumber Salad with Sacha Inchi Seeds

Updated: Sep 24, 2024

Crispy Rice Cucumber Salad with Sacha Inchi Seeds
General Information
  • Salads
  • Tangy
  • 1 hour 7 minutes
  • Vegan
  • Gluten-Free
  • 6-8 servings

Ingredients

  • 5 tablespoons of olive oil (divided)
  • 1 teaspoon of chili paste (heaping)
  • 1/2 cup of HerbaZest Sacha Inchi Seeds (roughly crushed)
  • 4 persian cucumbers (cut in half moons)
  • 1 cup of edamame
  • 1/2 bunch of spearmint (fresh; chopped)
  • 1/2 bunch of cilantro (fresh; chopped)
  • 5 spring onions (thinly sliced)
  • 1 avocado (peeled & cubed)
  • 1/4 cup of rice vinegar
  • 1/4 cup of soy sauce
  • 1/2 lime juice
  • 1 tablespoon of brown sugar
  • 1 clove of garlic (minced)

Directions

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.

  1. Cook the rice until soft, then let it cool completely.(20 minutes)
  2. 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)
  3. 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.
  4. Once the crispy rice is ready, combine edamame, avocado, spring onions, mint, and parsley in a large bowl. Add the crushed sacha inchi seeds and crispy rice to the bowl.(5 minutes)
  5. Pour in the dressing and toss everything together until well-mixed. Serve and enjoy!(2 minutes)