Crispy Rice Salad

Name: Crispy Rice Salad
Total time: 20 min
Yield: 2 servings
Ingredients: 180 g Boiled rice; 1 tbsp Oil, olive; 1 tsp Soy sauce; Shrimp; 1 pcs Carrot, Norwegian, raw; 1 pcs Cucumber, Norwegian, raw; 100 g Edamame; 0.5 pcs Avocado, raw; 5 pcs Mint; 1 pcs Parsley; 1 tbsp Peanut butter; 1 tsp Soy sauce; 0.5 tbsp Oil, sesame; 1 tsp Honey; Sesame seeds

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A fresh and well-balanced salad built on a crunchy rice base, topped with shrimp and vegetables, dressed in a nutty vinaigrette.

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Method

Toss the rice with olive oil and soy sauce, spread it on a baking sheet, and roast for 15–20 minutes at 400°F until golden and crispy.

Cook the edamame for 7 minutes in boiling water.

Slice the carrot into thin strips, cut the cucumber into rounds, and slice the avocado.

Combine everything with the shrimp, fresh herbs, and crispy rice, dress with the vinaigrette, and gently toss together.

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Crispy Rice Salad

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