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Trendy Green Salad

Servings 4
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Ingredients
  

Crispy Rice

  • 10 oz bag frozen rice or 2 cups cooked rice
  • 2 Tbsp soy sauce or tamari
  • ½ Tbsp sesame oil
  • 1 Tbsp chili crisp or favorite hot sauce

Salad

  • 2 seedless cucumbers thinly sliced
  • 1 cup edamame
  • 5 oz baby kale and/or spinach
  • 4 green onions chopped
  • ½ cup cilantro chopped
  • 16 oz cooked protein chicken, tofu, salmon, shrimp, steak, etc.
  • ½ cup peanuts chopped (save for the end)

Dressing

  • ¼ cup almond butter
  • 1 Tbsp maple syrup
  • 1 Tbsp avocado oil
  • 2 Tbsp lime juice
  • 2 Tbsp soy sauce or tamari
  • 1 garlic clove chopped
  • 1 Tbsp water

Instructions
 

  • Preheat the oven to 400 degrees. Line the baking sheet with parchment.
  • Pour rice onto the baking sheet & mix in soy sauce, sesame oil and chili crisp or hot sauce. Spread thinly across the baking sheet.
  • Bake for 15 - 20 minutes, or until rice starts to brown. 
  • Meanwhile, add all salad ingredients, except peanuts, to a large mixing bowl.
  • Combine all dressing ingredients in a sealed container and shake to combine. Add more water if your dressing is too thick.
  • Once rice is done, allow to cool on a different plate or tray.
  • Combine rice, salad mix, and protein in a large bowl.
  • Place in 4 different bowls for the week. Put the dressing in 4 small containers and add before eating.
  • Add peanuts before eating. Add more chili crisp or hot sauce, if desired. Enjoy.

Notes

Nutrition Facts:
1 serving: 475 kcal | 25 g fat | 40 g carbs | 23 g protein (with tofu)
How-to-Use:
Athletes: A delicious way to get more veggies into your life in a delicious way. Feel free to double the rice or add more carbs on the side. If you need more protein, meat, poultry or fish would help. 
Healthy Eating: This is a great balance of macronutrients to keep you satisfied for hours. 
Kids: This recipe may be hit or miss with your kids. But if it’s a miss, more for you! 
Substitutions & Tips:
Protein: Use leftover protein like grilled chicken breast, pork tenderloin, salmon, or shrimp. Or, precooked tofu or rotisserie chicken. Make it easy on yourself.
Cucumbers: If you have a mandolin, use this to slice ⅛ inch thick slices. Very easy. Otherwise, just slice as thin as you safely can. 
Dressing: If you’re worried about the lettuce getting soggy, wait and put the dressing on right before eating. But you can add in the morning for lunch easily.