Crispy Rice Salad with Green Veggies

Ingredients

For the crispy rice:

2 cups cooked rice (preferably cold, leftover rice)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
A pinch of salt and pepper

For the salad:

½ cup fresh peas
½ cup cooked edamame
1 small fennel bulb, thinly sliced
1 medium carrot, grated
A handful of baby spinach
2 tbsp mixed seeds (e.g. sunflower, pumpkin, sesame)

For the dressing:

- 1/2 avocado
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- Salt and pepper to taste
- Water to thin (as needed)

Method

Prepare the crispy rice:
Preheat your oven to 400°F (200°C). Spread the leftover rice out in a thin layer on a baking sheet lined with parchment paper. Drizzle with soy sauce, sesame oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the rice to evenly coat it with the seasonings. Bake for 15-20 minutes, stirring halfway through, until the rice becomes crispy and golden brown.

Make the dressing:
While the rice is baking, combine the avocado, olive oil, lemon juice, tahini, salt, and pepper in a blender or food processor. Blend until smooth, adding water a little at a time until you reach a creamy consistency.

Prepare the salad:
In a large bowl, combine peas, edamame, fennel, carrot, and spinach. Toss gently to mix.

Assemble the salad:
Let the crispy rice cool slightly, then add it to the salad.
Drizzle with the dressing and toss until well coated.
Top with mixed seeds and serve immediately.