This Green Goddess Salad With Crispy Rice Will Be Your New Summer Favorite

A good summer salad is a must-have, and this green goddess salad with tofu and crispy rice is everything a summer dish should be fresh, vibrant, flavorful, and packed with nutrients. With its mix of crisp vegetables, creamy avocado, herb-filled dressing, and crispy rice, this salad is not only delicious but also absolutely gorgeous when it comes together.

What I love most about this salad is how customizable it is. You can swap in different herbs, vegetables, or greens based on what you have on hand, making it the perfect fridge-cleanout meal. The tofu can also easily be replaced with your favorite protein, whether you prefer chicken, shrimp, or another plant-based option.

When I think of summer cooking, I think of bright, light dishes that leave you feeling energized. This salad is satisfying and filling without feeling heavy, making it the perfect meal for warm summer days.

This Green Goddess Salad With Crispy Rice Will Be Your New Summer Favorite 

Difficulty:BeginnerPrep time: 40 minutesCook time: 35 minutesTotal time:1 hour 15 minutesServings:4 servings

Ingredients

• 1 cup uncooked jasmine rice
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar

For the tofu:

• 1 block extra-firm tofu, diced
• 1 tbsp sesame oil
• 1 tbsp soy sauce

For the Green Goddess dressing:

• 1 cup basil leaves
• ¼ cup chives
• ¼ cup dill
• 2 tbsp Greek yogurt
• 1 tbsp olive oil
• ½ avocado
• 3 garlic cloves
• Juice of ½ lemon
• Salt and pepper, to taste
• 2–4 tbsp water, as needed to thin

For the Salad:

• 2 tbsp chopped chives
• 2 tbsp chopped dill
• 3 scallions, thinly sliced
• 1 cucumber, diced
• 1 package (8 ounces) snow peas, chopped
• 1 cup shelled edamame, thawed
• 1 avocado, diced

Instructions

1. Cook the rice according to the package instructions. Spread it onto a sheet tray, pressing it into a single even layer with a spatula. Drizzle with the soy sauce and rice wine vinegar, then bake at 400°F.
2. After 8 minutes, shake the pan. Continue baking for another 30 minutes, shaking the rice every 10 minutes, until crispy. Set aside to cool.
3. Place the tofu in a bowl or on a sheet tray and toss with the soy sauce and sesame oil. Air fry at 400°F, checking after 10 minutes and cooking longer if needed, until golden and crispy. Set aside to cool.
4. Add the basil, chives, dill, Greek yogurt, olive oil, avocado, garlic cloves, salt, and pepper to a blender. Blend until smooth, adding a splash of water if the dressing is too thick.
5. Chop the remaining chives, dill, and scallions, reserving some scallions for garnish. Dice the cucumber, avocado, and snow peas and add them to a large bowl. Thaw the edamame and add it to the bowl.
6. Add the crispy rice and tofu to the bowl with the vegetables. Pour over the dressing and toss until everything is evenly coated.
7. Finish with a squeeze of lemon juice, flaky salt, and the reserved scallions.

Notes

• If you want the salad to keep better, leave off the avocado. Instead, mix it in when you are ready to eat, that way it doesn’t turn brown. 

Keywords:Lunch Recipes, Summer, Vegetarian

• Lunch Recipes
• Summer
• Vegetarian