Crispy Rice Salad
Light, bright, and unexpectedly addictive, this Crispy Rice Salad features crunchy oven-baked rice paired with Persian cucumbers and a herb-forward lemon dressing, perfect for a refreshing weeknight meal or picnic side.
Ingredients
Main Ingredients
- 1 cup crispy rice You can bake leftover cooked rice or use store-bought puffed rice.
- 1 cup diced Persian cucumbers About 6–8 small cucumbers.
- 1/2 cup chopped fresh herbs Use parsley, mint, or cilantro — or a mix.
- 1/4 cup extra-virgin olive oil For the dressing.
- 2 tablespoons fresh lemon juice Use freshly squeezed for brightness.
- Salt and freshly ground black pepper To taste.
- Optional toppings: crumbled feta cheese or diced creamy avocado Add for extra flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Spread cooked rice in a thin, even layer on a rimmed baking sheet and bake for 18–25 minutes, stirring once, until dry and golden-crisp. Cool slightly.
- Dice the Persian cucumbers and finely chop the herbs. Place them together in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and several grinds of black pepper until emulsified. Adjust seasoning to taste.
Assembly
- Add the crispy rice to the bowl with cucumbers and herbs, then drizzle the dressing over everything.
- Gently toss to combine, being careful not to overwork the rice.
- Finish with optional toppings of crumbled feta or diced avocado and serve immediately.
Notes
This salad is best enjoyed immediately as the crispy rice softens when mixed with the dressing. Store components separately if needed for later.