Summer Veg Crispy Rice Salad

by Jonathan Cheung

Beautiful colours and crispy rice make this a wonderful summer dish for a warm evening on the deck, could be a side or the main event!

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  • 1 cup/250mL Dainty Jasmine rice
  • 1 tsp. Kosher salt
  • 1 bunch of Asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup/125mL Frozen Peas, thawed
  • 2 Radish, trimmed and sliced
  • 1 Avocado, peeled and diced
  • 2 cups/500mL mixed summer greens - Arugula, Spinach or garden lettuce
  • 1/2 cup/125mL crumbled Feta Cheese
  • 1/4 cup/65mL Pumpkin or Sunflower seeds


  • 1/4 cup Fresh Basil
  • 1 small Garlic clove
  • 1 tbsp Lemon Juice
  • 1 tbsp White Wine Vinegar
  • 2 tbsp Olive Oil
  • Salt & Pepper



Cook the Dainty Jasmine Rice in a rice cooker according to instructions. When done, spread out onto a baking sheet to cool.


Meanwhile, make the dressing. In a blender, combine the basil, garlic, lemon, vinegar, and olive oil. Blend until combined. Set aside.


Bring a large pot of salted water to a boil. Add the cut asparagus and cook for 2 minutes. Immediately drain and refresh in cold water to stop the cooking. Place in a large mixing bowl with the peas, radish and avocado and greens. Set aside.


Heat 1 tbsp. olive oil in a pan over medium-high. Add rice; press into an even layer with a spoon. Cook, undisturbed, until light golden and crisp underneath, 6–8 minutes. Remove and set aside.


Toss half the dressing with the vegetables and place on serving platter. Crack off pieces of the crispy rice and scatter over the top of the salad, along with the feta cheese and seeds. Drizzle a little more dressing over and serve.

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