Blueberry Smoothie
Drinks
The Blueberry Smoothie is as dreamy as it sounds—a tropical, nutrient-packed blend of fruit, coconut, and blueberry.
Crispy Rice Salad
Mains, Sides
In the mood for a cold entree but bored with the usual torn lettuce? Try our Crispy Rice Salad, featuring cucumber and edamame, topped with rice fried to the perfect crunch (tip: use leftover rice that’s been sitting in the fridge!), and the peanut sauce you will make again and again.
Servings: 3
Time: 1 hr
Ingredients
Rice
- 1 1/2 cups cooked and cooled white rice
- 1 1/2 tbsp toasted sesame oil
- 1 1/2 tsp soy sauce
- 1 tbsp garlic chili paste
Salad
- 1 English cucumber, quartered and diced
- 1 cup shelled edamame
- 1 avocado, diced
- 3 green onions, sliced thinly
- 1/3 cups fresh cilantro, chopped
- 1/4 cups cashews, roughly chopped
Peanut Dressing
- 1/4 cups rice vinegar
- 2 tbsp honey
- 2 tbsp low sodium soy sauce
- 2 tbsp creamy peanut butter
- 1/2 tsp ginger
- 1/2 tsp lemongrass
Process
-
Combine cooked rice with sesame oil, soy sauce, and chili paste and stir to coat.
-
Crisp rice in the air fryer: Press rice into single layer and air fry rice at 400 degrees for 10 minutes. Stir, and then fry 15-20 minutes more.
Crisp in oven: Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and spread the rice evenly on one layer. Bake for 30 to 40 minutes, stirring once halfway through. -
Add cucumber, edamame, avocado, green onion, cilantro, and cashews to a large bowl.
-
Add vinegar, honey, soy sauce, peanut butter, ginger, and lemongrass to a mason jar. Shake to combine.
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Break the crispy rice into small pieces with your fingers, and add to the bowl. Pour dressing over the salad and toss to combine. Taste and season with salt.
Show us what you made!
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