Ingredients
Scale
- 1 cup cooked jasmine rice, cooled
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 avocado, diced
- 2 green onions, sliced thinly
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lemon juice, fresh
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari
- 2 tablespoons toasted sesame seeds
Instructions
- Begin by cooking 1 cup of jasmine rice according to package instructions.
- Once cooked, spread it out on a baking sheet to cool completely.
- Grab your cucumber, red bell pepper, avocado, green onions, and cilantro.
- Dice the cucumber and red bell pepper into small cubes.
- Slice the green onions thinly.
- Chop up the cilantro roughly—aim for bite-sized pieces.
- In a small bowl, whisk together 3 tablespoons of lemon juice, 2 tablespoons of olive oil, and 2 tablespoons of soy sauce or tamari until well combined.
- Taste the dressing and adjust with more lemon juice if desired.
- In a large mixing bowl, combine your cooled rice with all those colorful veggies and freshly chopped cilantro.
- Pour your dressing over everything and gently fold until well mixed without squishing anything too much.
- Just before serving, sprinkle toasted sesame seeds over your salad.
- Garnish with additional cilantro if desired and serve immediately.
Notes
Store leftovers in an airtight container.
Reheat gently to maintain crispiness.
Serve with fresh herbs sprinkled on top.
Use day-old rice for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg