Herby Spring Crispy Rice Salad
This Crispy Turmeric Rice Salad is the fresh dish you'll want on repeat all season long. With oven-baked crispy rice tossed with bright spring vegetables, fragrant herbs, and a zippy lemon dressing, it's as beautiful to look at as it is to eat.
Whether you're meal-prepping for the week or pulling together a side dish to impress your guests, this recipe is the perfect choice.
Best of all, every ingredient, from the algae oil to the radishes, can be found at Whole Foods Market, making it easier than ever to get cooking.
Ingredients
Preheat your oven to 425 F.
In a large bowl, combine the rice, 2 tbsp of algae oil, the turmeric, ¾ tsp salt, and ½ tbsp preserved lemon. Mix until well combined. The rice should be well coated in oil. Drizzle more overtop if it is looking dry.
Transfer to an unlined baking sheet and bake until crispy, 5 - 10 minutes.
Meanwhile, prepare an ice bath and set a small pot of water to boil. Once the water is boiling, add the sliced snap peas and asparagus. Cook just until bright green, 30 seconds - 1 minute. Immediately transfer the peas and asparagus to an ice bath to halt the cooking.
To make the dressing, add the remaining algae oil, preserved lemon paste, lemon juice, honey, and garlic clove to a jar. Season with salt and pepper and shake to combine.
To make the salad, combine the finished crispy rice with the peas, asparagus, cucumber, radish, scallions, and herbs. Drizzle a generous amount of dressing over and toss to combine. Serve immediately.
