Name: Crispy Rice Salad with Edamame, Avocado, and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion/Asian-inspired
Ingredients: 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice; 20 ml / 4 tsp neutral oil; 20 ml / 4 tsp soy sauce or tamari; 1 medium cucumber, diced; 1 small avocado, diced; 100 g / 3.5 oz edamame (frozen); 10 radishes, cut into matchsticks; 200 g / 7 oz tenderstem broccoli, cut into bite-size segments; 2 small spring onions/scallions, finely chopped; A handful of mint and/or coriander, finely chopped; 50 g / 1/3 cup toasted peanuts, roughly chopped; 10 ml / 2 tsp toasted sesame oil or chilli oil, or both; 15 ml / 1 tbsp neutral oil, like grapeseed; 20 ml / 1.5 tbsp soy sauce or tamari, more to taste; 10 ml / 2 tsp maple syrup; 15 ml / 1 tbsp rice wine vinegar

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If you have been searching for a vibrant and satisfying dish that surprises your taste buds with every bite, this Crispy Rice Salad with Edamame, Avocado, and Fresh Herbs Recipe is exactly what you need. It balances the satisfying crunch of oven-toasted rice with the fresh creaminess of avocado and the bright flavors of fresh herbs and edamame. Perfect for a light lunch or a colorful side dish, this salad combines texture and flavor in an irresistible way that will quickly become a favorite in your recipe collection.

Ingredients You’ll Need

A wooden board placed on a white marbled surface holds fresh ingredients arranged neatly: a bunch of bright green broccolini with florets at the top left, a green cucumber on the top right, and a halved avocado with a large seed next to it. Between these are two small white bowls, one filled with a dark soy-based sauce with red chili flakes, the other with golden roasted peanuts. Below them, five vibrant red radishes are scattered next to a cluster of fresh cilantro and mint leaves with green onions. A small white bowl of bright green edamame beans is at the bottom left, next to a larger blue bowl filled with fluffy white rice, slightly mounded. The colors and textures contrast vividly on the board, making it visually fresh and inviting photo taken with an iphone --ar 4:5 --v 7

This recipe proves that sometimes simplicity yields the most remarkable results. Each ingredient plays a specific role: the crispy rice delivers crunch, the edamame adds protein and snap, avocado brings creaminess, and the fresh herbs endorse that unmistakable lift of fragrance and flavor.

Cooked basmati or long grain rice: Using cooled rice is key to achieving the perfect crispy texture when baked.
Neutral oil: An essential base for toasting the rice evenly without overpowering flavor.
Soy sauce or tamari: Infuses the rice with umami and a comforting depth.
Cucumber: Adds a refreshing crunch that brightens the salad.
Avocado: Brings luscious creaminess to balance the crispy elements.
Edamame: Offers a satisfying bite and nutritional value.
Radishes: Their sharp, peppery notes and crunch elevate the dish’s texture.
Tenderstem broccoli: Provides vibrant green color and a subtle earthy flavor.
Spring onions/scallions: A mild onion aroma that complements the fresh herbs.
Mint and/or coriander: Imparts a fragrant, herbaceous lift that brightens every forkful.
Toasted peanuts: The final touch for a crunchy, nutty contrast.
Toasted sesame oil or chili oil: For a nuanced and flavorful dressing base.
Maple syrup: A subtle sweetness balancing the savory and acidic elements in the dressing.
Rice wine vinegar: Adds sharpness to enhance flavors and create harmony.

How to Make Crispy Rice Salad with Edamame, Avocado, and Fresh Herbs Recipe

Step 1: Prepare and Crisp the Rice

Start by preheating your oven to 200° C / 390° F, making sure it’s not a fan oven to achieve the best texture. Mix the neutral oil and soy sauce in a bowl and gently toss in your cooled, cooked rice until well coated. Spread this rice out on a large baking tray so it’s in a single layer, and bake it for around 30 minutes, tossing halfway through for even crispiness. This slow bake develops that golden crunch that’s essential for the dish’s texture.

Step 2: Blanch and Cool the Veggies

While the rice crisps up, cut the broccoli into bite-size pieces. Once your water boils, blanch the broccoli just until it has a slight bite—around three minutes—then plunge it into a bowl of cold water to preserve that stunning green color and stop cooking. Repeat this method with frozen edamame, letting them cook until tender, about 10 minutes, then cool them in cold water as well. This contrast in temperature keeps veggies crisp and vibrant.

Step 3: Chop Fresh Ingredients

In this step, dice the cucumber and avocado, slice the radishes into matchsticks, and finely chop your spring onions along with the mint and/or coriander herbs. These fresh elements bring brightness, creaminess, and herbal fragrance, perfectly balancing the warm roasted rice and blanched veggies.

Step 4: Whisk the Dressing

Combine toasted sesame oil or chili oil with neutral oil, soy sauce, maple syrup, and rice wine vinegar in a small bowl and whisk until the flavors meld together beautifully. The dressing is what will tie your whole salad together, adding a savory, slightly sweet, and tangy zing that elevates every ingredient.

Step 5: Assemble the Salad

Now, put all your fresh vegetables, spring onions, and herbs into a large mixing bowl. Pour the dressing over them and stir gently but thoroughly. Transfer the mixture to a serving platter or individual bowls, then crown the salad with the cooled crispy rice and sprinkle generously with the toasted peanuts. This final step unites textures and flavors, turning simple ingredients into a show-stopping salad.

How to Serve Crispy Rice Salad with Edamame, Avocado, and Fresh Herbs Recipe

A white plate holds a colorful salad with three main layers visible. The bottom layer is made of bright green broccolini stems and florets spreading across the plate. On top, small pieces of green edamame and thin slices of red radishes are scattered evenly, adding pops of green and red. The final top layer is a generous sprinkle of golden-brown crispy rice mixed with crushed peanuts and fresh cilantro leaves, creating a crunchy texture and a mix of light brown, green, and tan colors. In the background, a white bowl with some of the same peanuts sits on a white marbled surface. A fork and spoon rest on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop of flavor and texture, top your salad with freshly chopped peanuts, additional fresh herbs like cilantro or mint leaves, or a scattering of toasted sesame seeds. These final flourishes boost the dish’s complexity and make it feel truly special.

Side Dishes

This salad plays wonderfully alongside grilled tofu, roasted chicken, or a simple fish fillet. Its robust textures and fresh components can complement protein-packed mains or act as a filling lunchtime meal all on its own. Don’t hesitate to pair it with something light to keep the meal balanced and refreshing.

Creative Ways to Present

Try serving this Crispy Rice Salad with Edamame, Avocado, and Fresh Herbs Recipe in hollowed-out avocado halves for a fun twist. You can also present it as a layered parfait in glass jars showcasing all the vibrant colors, or pile it generously on a bed of mixed greens for a heartier salad experience. The visual appeal is just as enticing as the flavors.

Make Ahead and Storage

Storing Leftovers

Store leftover salad components separately when possible—keep the crispy rice in an airtight container at room temperature to maintain crunch, and refrigerate the vegetable and dressing mixture. Combining just before serving keeps textures optimal.

Freezing

Freezing is not recommended for the entire salad because the fresh ingredients and the crispy rice lose their texture. However, you can freeze cooked rice separately before baking if you want to prepare in advance. Simply crisp it fresh when ready to serve for best results.

Reheating

If you have leftover crispy rice, warm it gently in a dry pan over medium heat to revive its crunch before serving. Avoid microwaving as it tends to make the rice soggy. The fresh salad components are best enjoyed cold or at room temperature.

FAQs

Can I use other types of rice for this Crispy Rice Salad with Edamame, Avocado, and Fresh Herbs Recipe?

Absolutely! While basmati or long grain rice works best for crispiness due to their drier texture, you can experiment with jasmine or even leftover sushi rice. Just be sure to cool the rice thoroughly beforehand to get that delicious crunch when baked.

What if I don’t have edamame on hand?

You can swap edamame for green peas, chickpeas, or even lightly steamed green beans. Each will add a nice bite and protein element, but edamame offers a uniquely sweet freshness that is especially complementary here.

Is this salad suitable for meal prep?

Yes! Prepare the ingredients in advance but keep the dressing and crispy rice separate to maintain optimal texture and flavor. Assemble right before eating to enjoy the salad at its freshest and crunchiest.

Can I make this vegan or gluten-free?

Definitely! Use tamari instead of soy sauce to keep it gluten-free, and all other ingredients are naturally vegan. This salad is a wonderful option for many dietary preferences without any modifications.

How can I add protein to make this salad a full meal?

Adding grilled tofu, tempeh, or even a soft-boiled egg are excellent ways to boost protein and transform this salad into a satisfying main dish with extra heartiness.

Final Thoughts

Trust me, this Crispy Rice Salad with Edamame, Avocado, and Fresh Herbs Recipe is one of those dishes that feels like sunshine in a bowl. The combination of crispy textures, creamy avocado, fresh herbs, and bold dressing is utterly crave-worthy. Give it a try soon—you might just find yourself reaching for this salad again and again. It’s a perfect way to bring freshness and crunch to your table with minimal fuss but maximum flavor.