Crispy Rice x Green Goddess x Cucumber Salad

This Crispy Rice x Green Goddess x Cucumber Salad is one of those meals that ticks every box. Fresh, nourishing, flavour-packed and perfect for warm days when you want something light but still satisfying. The crunchy rice and chickpeas add texture, the cucumbers keep it cooling and crisp, and the creamy green goddess dressing ties everything together in the most delicious way.

It’s a great one for kids too. The dressing is mild, herby and slightly sweet, making it an easy way to introduce greens without overwhelming little taste buds. Packed with plant protein, fibre and iron, this bowl is proof that healthy food can still be exciting, colourful and full of flavour. Perfect for summer lunches, family dinners or meal prep for busy weeks

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Green Goddess Salad

5 from 1 vote

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 568

Suitable For 3+ years

The perfect summer meal packed with fresh veggies

Ingredients

SALAD:

• 2 cups leftover rice (we used basmati, approx 3/4 cups uncooked)
• 1 x 400g can of chickpeas (drained and rinsed)
• 2 tsp olive oil
• 3 Lebanese cucumbers (diced)
• ½ cup spring onion (finely chopped )
• 100 g baby spinach (finely chopped, 4 handfuls)
• 200 g edamame beans

GREEN GODDESS DRESSING:

• 75 g raw cashews (soaked in hot water for 10 mins to soften)
• 1 bunch coriander (stems and leaves)
• 25 g baby spinach (2 handful)
• 1 clove garlic
• 2 tbsp rice malt syrup
• 20 g nutritional yeast
• 60 ml olive oil
• 125 ml water
• 1 lemon (juice)

Metric - US Customary Units

Instructions 

• Preheat the oven to 200c/390f.
• Line two baking trays: on one toss the cooled basmati rice with 1 tsp of olive oil, and on the other add the chickpeas with the other tsp of olive oil. Bake for 25-30 mins, or until golden and crispy - giving a stir every 10 minutes.
• Once cooked, add all of the salad ingredients to a large salad bowl and make the dressing.
• Add all of the dressing ingredients to a blender, and blend until smooth and creamy.
• Pour half the dressing over the salad and toss to combine. Serve fresh with an extra drizzle of the leftover dressing and enjoy.

Storage

Store any leftovers in an airtight container in the fridge and eat within 3 days.

Notes

*AGE NOTE: This is recommended 3+ years due to the size and shape of the ingredients.

Optional: Top with a tablespoon of pumpkin seeds for an extra crunch and zinc boost.

Calories: 568kcal

Course: Lunch, Mains

Nutrition - Per Serving

Serving: 1 bowl | Calories: 568kcal | Carbohydrates: 67g | Protein: 19g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 214mg | Potassium: 1120mg | Fiber: 9g | Sugar: 15g | Vitamin A: 3442IU | Vitamin C: 18mg | Calcium: 167mg | Iron: 6mg

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