Crispy Rice Kale Salad with Creamy Cumin-Lime Dressing by @starinfinitefood

50 min

4 servings

🍚

320 g

Cooked basmati rice

🫗

2 tbsp

Oil

🥢

1 tbsp

Tamari soy sauce

🌶️

1 tsp

Paprika

🧂

1 tsp

Salt

🫙

1 tsp

Cumin

🧄

0.5 tsp

Garlic powder

🌿

0.5 tsp

Dried oregano

🌶️

0.5 tsp

Chili powder

🌱

3 tbsp

Tahini

🫒

3 tbsp

Olive oil

💧

2.5 tbsp

Water

🍋

1

Lime

🍯

1 tbsp

Honey

⚫

Pepper

🥬

75 g

Kale

🥒

210 g

Mini cucumber

🥑

1

Avocado

🧀

150 g

Feta cheese

🌿

180 ml

Cilantro

🧅

120 ml

Red onion

  1. Preheat

    Preheat the oven to 400 and line a sheet pan with parchment paper, then set aside.

  2. Add
    • Cooked basmati rice
    • Oil
    • Tamari soy sauce

    Add the rice to the sheet pan with the olive oil, tamari, paprika, salt, cumin, garlic powder, oregano and chili powder, and toss until well coated.

  3. Flatten
    • Cooked basmati rice

    Flatten the rice into one layer and place it in the oven for 30-35 minutes.

  4. Cook
    • Tahini
    • Olive oil
    • Water

    While the rice cooks, make the dressing: add the tahini, olive oil, water, salt, cumin, lime juice, honey and pepper.

  5. Whisk

    Whisk the dressing until creamy and set aside.

  6. Place
    • Kale
    • Olive oil
    • Salt

    Place the kale in a bowl with a generous drizzle of olive oil and salt and gently massage with your hands until all the kale is coated.

  7. Place
    • Kale
    • Mini cucumber
    • Avocado

    Place the kale into a large bowl, then add the cucumber, avocado, feta cheese, cilantro and red onion.

  8. Top
    • Cooked basmati rice

    Top with the crispy rice and the dressing, then toss to coat.

Crispy Rice Kale Salad with Creamy Cumin-Lime Dressing by @starinfinitefood

50 min

4 servings

🍚

320 g

Cooked basmati rice

🫗

2 tbsp

Oil

🥢

1 tbsp

Tamari soy sauce

🌶️

1 tsp

Paprika

🧂

1 tsp

Salt

🫙

1 tsp

Cumin

🧄

0.5 tsp

Garlic powder

🌿

0.5 tsp

Dried oregano

🌶️

0.5 tsp

Chili powder

🌱

3 tbsp

Tahini

🫒

3 tbsp

Olive oil

💧

2.5 tbsp

Water

🍋

1

Lime

🍯

1 tbsp

Honey

⚫

Pepper

🥬

75 g

Kale

🥒

210 g

Mini cucumber

🥑

1

Avocado

🧀

150 g

Feta cheese

🌿

180 ml

Cilantro

🧅

120 ml

Red onion

Preparation Steps

  1. Step 1/8

    Preheat the oven to 400 and line a sheet pan with parchment paper, then set aside.

    📜Parchment paper

  2. Step 2/8

    Add the rice to the sheet pan with the olive oil, tamari, paprika, salt, cumin, garlic powder, oregano and chili powder, and toss until well coated.

    🍚Cooked basmati rice
    🫗Oil
    🥢Tamari soy sauce
    🌶️Paprika
    🧂Salt
    🫙Cumin
    🧄Garlic powder
    🌿Dried oregano
    🌶️Chili powder

  3. Step 3/8

    Flatten the rice into one layer and place it in the oven for 30-35 minutes.

    🍚Cooked basmati rice

  4. Step 4/8

    While the rice cooks, make the dressing: add the tahini, olive oil, water, salt, cumin, lime juice, honey and pepper.

    🌱Tahini
    🫒Olive oil
    💧Water
    🧂Salt
    🫙Cumin
    🍋Lime
    🍯Honey
    ⚫Pepper
    🥣Mixing bowl

  5. Step 5/8

    Whisk the dressing until creamy and set aside.

    🥄Whisk

  6. Step 6/8

    Place the kale in a bowl with a generous drizzle of olive oil and salt and gently massage with your hands until all the kale is coated.

    🥬Kale
    🫒Olive oil
    🧂Salt
    🥣Mixing bowl

  7. Step 7/8

    Place the kale into a large bowl, then add the cucumber, avocado, feta cheese, cilantro and red onion.

    🥬Kale
    🥒Mini cucumber
    🥑Avocado
    🧀Feta cheese
    🌿Cilantro
    🧅Red onion
    🥣Mixing bowl

  8. Step 8/8

    Top with the crispy rice and the dressing, then toss to coat.

    🍚Cooked basmati rice

Composition

Ingredients

Types

Grains, Fats, Condiments, Spices, Liquids, Fruits, Sweeteners, Vegetables, Dairy

Ingredients

Cooked basmati rice, Oil, Tamari soy sauce, Paprika, Salt, Cumin, Garlic powder, Dried oregano, Chili powder, Tahini, Olive oil, Water, Lime, Honey, Pepper, Kale, Mini cucumber, Avocado, Feta cheese, Cilantro, Red onion

Notes

Oil (for the rice), Salt (for the rice, for the kale), Cumin (for the rice), Olive oil (for the dressing, for massaging the kale), Water (2-3 tbsp), Lime (juiced), Pepper (to taste), Kale (finely chopped, 3-4 cups), Mini cucumber (cut into half moons), Avocado (chopped), Feta cheese (crumbled), Cilantro (chopped), Red onion (finely chopped)

Allergens

Gluten, Soy, Sesame, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Vegetarian

Calories

480 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 42g, Fat: 31g, Fiber: 8g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 680mg, Potassium: 650mg, Calcium: 180mg, Iron: 2.5mg, Magnesium: 60mg

Vitamins

Vitamin A: 4800IU, Vitamin C: 35mg, Vitamin K: 280mcg, Folate: 80mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Parchment paper, Mixing bowl, Whisk

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Meal Prep, Everyday

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Crispy

Flavors

Tangy, Citrusy, Savory, Smoky, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Assembled salad : 1 day (refrigerated in an airtight container,best eaten fresh as kale wilts and rice softens over time), Crispy rice (unassembled) : 4-5 days (refrigerated in an airtight container,re-crisp in oven or air fryer before serving), Dressing : 5-7 days (refrigerated in a sealed jar or container), Massaged kale and chopped vegetables (unassembled) : 2-3 days (refrigerated in an airtight container,add avocado just before serving to prevent browning)