Crispy Rice Salad

For the Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf

1 avocado, cubed

½ cup cucumber, chopped

½ cup edamame

¼ cup scallions, chopped

1 tbsp fresh mint, chopped

For the Crispy Rice

1 cup leftover rice

1 tbsp chili crisp

1 tsp sesame oil

1 tsp soy sauce

For the Dressing

¼ cup olive oil

3 tbsp soy sauce

3 tbsp rice vinegar

2 tbsp brown sugar

1 tsp sesame oil

¼ tsp ground ginger

For the Crispy Rice

In a bowl, mix leftover rice with chili crisp, sesame oil, and soy sauce to create the base for your crispy rice salad.

Preheat the oven to 400°F. Line a baking sheet with parchment paper, then spread the rice mixture out on baking sheet. Bake for 30 minutes, tossing every 10-15 minutes to ensure even crispiness. Let cool.

For the Dressing

In a small bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, and ground ginger to create a balanced dressing for your crispy rice salad.

For the Salad

On a large plate or in a bowl, place Little Leaf Farms Baby Crispy Green Leaf as the base. Top with cucumber, scallions, avocado, edamame, mint, and the freshly baked crispy rice. Pour the dressing over the top, tossing gently, and enjoy!

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