(Salmon option included) This crunchy, fresh salad is quick to make and full of flavour. The crispy rice adds texture, the vegetables keep it light, and the chilli tuna makes it an easy, no-cook meal.
Serves: 2
Ingredients
Crispy Rice
- 2 cups cooked jasmine rice, completely cooled
- 2 teaspoons soy sauce
- 2 tablespoons chilli crisp or chilli crunch
- 1 tablespoon sesame oil
Protein
Chilli Tuna
- 200 to 250 g chilli tuna, drained
(no cooking required)
OR
Salmon (alternative)
- 225 g salmon fillet
- Pinch garlic powder
- Salt and cracked black
Salad
- 2 large Lebanese cucumbers, thinly sliced
- 1 cup shelled edamame
- ¾ cup spring onions, finely sliced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
Honey Ginger Dressing
- 60 ml olive oil
- 60 ml toasted sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1½ teaspoons ground ginger
- ½ teaspoon salt
Optional Creamier Dressing
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon whole egg mayonnaise
- 1 teaspoon ground ginger
Whisk until smooth.
Method
1. Make the crispy rice. Preheat oven to 200°C fan-forced. Line a baking tray with baking paper. Spread the cooled rice evenly over the tray. Add soy sauce, chilli crisp and sesame oil and toss well. Bake for 30 to 35 minutes, stirring halfway, until golden and crunchy. Set aside.
2. Prepare the protein. If using chilli tuna. Simply open the tuna and set aside. If using salmon. Season salmon with garlic powder, salt and pepper. Place on a lined baking tray and bake in the oven with the rice for 13 to 14 minutes, or until just cooked through. Remove and gently flake.
3. Prepare the salad. Add cucumber, edamame, spring onions, avocado and cherry tomatoes to a large bowl.
4. Make the dressing. Whisk all dressing ingredients together until well combined. Taste and adjust if needed.
5. Assemble. Add the crispy rice and chilli tuna or flaked salmon to the salad. Pour over the dressing, toss gently and serve immediately while the rice is crunchy.
Why this salad works nutritionally
This salad is rich in fibre from cucumbers, edamame and tomatoes, which supports gut health and digestion.
Healthy fats from sesame oil and avocado help with nutrient absorption and satiety.
Chilli tuna or salmon provides protein to keep you fuller for longer, while fermented ingredients like soy sauce and chilli crisp add depth of flavour without needing heavy sauces.