15 rice salads very easy to make, ideal for summer, with which to always hit the mark

Desserts

Rice salads are ideal for the summer, but in reality we are looking at a very complete dish, which can be enjoyed at any time of the year. With the carbohydrates provided by rice and some protein (such as tuna or chicken) we are facing an ideal single dish, very helpful.

Next we are going to present you 15 rice salads, with alternatives for all tastes and the odd surprising salad. Let us begin!

1. Poke salad with rice, salmon and avocado

Poke is a recipe of Hawaiian origin that in a few years has gone from being an exotic delicacy to appearing on the menus of the best restaurants. It generally combines rice with sushi or raw fish, vegetables and all kinds of natural accompaniments that make it a complete, tasty and healthy unique dish. And this poke salad of rice, salmon and avocado, is the best example.

Ingredients

For 2 persons
  • Rice for sushi 300 g
  • Rice vinegar (1 tablespoon) 15 ml
  • Sugar (half a teaspoon) 3 g
  • Salt
  • Fresh salmon loin 150 g
  • Soy sauce (3 tablespoons) 45 ml
  • Sesame oil (2 tablespoons) 30 ml
  • Grated fresh ginger (1 teaspoon)
  • Medium avocado
  • Cherry tomato 4
  • Medium cucumber
  • Medium red onion
  • Chia seeds
  • Medium lime
  • Cashew nuts a handful

How to make rice, salmon and avocado poke

Difficulty: Easy
  • Total time 30 m
  • Elaboration 15 m
  • Cooking 15 m

We clean the salmon loin, removing the bones and skin, and cut it into cubes. Add the soy sauce, sesame oil, and grated fresh ginger, stir well and marinate for 15 minutes. Whether we prepare it in the hot season or not, we put it in the fridge so that it does not spoil. Meanwhile we prepare the sushi rice, cooking it in salty water following the manufacturer's instructions. We mix the rice vinegar with the sugar and heat in the microwave so that the latter dissolves. Add to the rice and cool by fanning while stirring to separate the grains. Cut the half avocado in slices, the cherry tomatoes in halves, the cucumber in the thin discs and the onion in julienne. We place the poké by dividing the rice into two deep bowls and distributing the avocado, tomatoes, cucumber and onion on the surface. Garnish with cashew nuts and chia seeds. Sprinkle with a little lime juice and serve immediately.

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2. Rice salad with roast chicken, asparagus and corn

This rice salad with roast chicken, asparagus and corn with a special dressing will solve the menu for any day of the week. In addition to being great for a single dish at dinner or at lunchtime, it can also be a perfect starter or garnish to accompany a barbecue or take to work.

  • Ingredients, for four people: 200 g of basmati rice, 50 g of grain corn, 100 g of cooked wild asparagus, 100 g of tomato, two tablespoons of extra virgin olive oil, one tablespoon of vinegar, two tablespoons of mayonnaise, a pinch of cumin, 200 g of roast chicken breast, two kumquat cut into slices.

  • Preparation: we start by soaking the basmati rice for a few minutes so that it softens and releases some starch. Then we cook it following the manufacturer's instructions - it will take about twelve minutes - and when we have it ready, we drain it well in a strainer. To make the dressing, mix the oil, vinegar, and mayonnaise in a bowl and add a pinch of ground cumin. Mix well until emulsified and reserve. Chop the green asparagus into pieces and drain the cooked corn from the can. We cut the tomatoes into small portions and prepare the roast chicken, cutting the breast into small portions. If you have some chicken sauce it is also good to mix in our dressing, lightening it a bit and adding more flavor. We finish by mixing the ingredients so that they are well distributed and we dress just before eating the salad, so that the ingredients do not stay straight but maintain their smoothness and texture. Garnish with the kumquat cut into very thin slices and a little fresh thyme. In case of preparing this salad to take to work, we will bring the dressing in a closed glass jar that we will shake at the last moment before serving over the salad.

3. Asian tofu, rice and broccoli salad

The rice provides the carbohydrates, the tofu the proteins, the pistachios the fat and the broccoli the vitamins and antioxidants. This salad is perfect.

  • Ingredients for four people: 300 g of basmati rice, 20 g of fresh ginger, 60 ml of lime juice, 40 ml of soy sauce, 15 ml of sriracha sauce, 30 ml of sesame, sunflower or corn oil, 450 g firm tofu, 700 g of broccoli, 20 g of fresh coriander, 20 g of basil, 30 g of pistachio.

  • Preparation: in a pot we cook the rice according to the manufacturer's instructions, once cooked we separate it with a fork so that the loose grains remain and let it cool. While in a bowl or in the glass of a food processor we mix the peeled and grated fresh ginger, the lime juice, the soy sauce, the oil and two tablespoons of water. Blend with a mixer and marinate the diced tofu in this mixture for 20 minutes. We steam or in abundant boiling water as preferred, the broccoli flowers until they are cooked, but crisp. We separate, we pass them through ice water to cut the cooking, and we spread them in a source and let them cool.To finish on a tray we put the rice, add the broccoli flowers, add the tofu and its marinade, chop the fresh herbs and the peeled pistachios on top. We serve.

4. Summer rice salad

You cannot miss this rich summer rice salad, which, as its name suggests, is designed for the summer season.

  • Ingredients: 200 gr of basmati rice, 6 black olives, 12 capers, 2 boiled eggs, 1 can of tuna, 2 slices of canned pineapple, 4 cherry tomatoes, 16 raisins, 6 prawns, salt. For the dressing: 4 tablespoons of extra virgin olive oil, 2 tablespoons of mustard, 1 tablespoon of liquid cream.

  • Preparation: first we cook the rice, preferably long grain, basmati or jasmine type, and cool it under tap water. We also take the opportunity to cook the eggs and hydrate the raisins, as well as cut all the ingredients into small pieces, except the tuna, which we will leave in larger pieces to decorate. For the dressing, we mix the ingredients until we obtain a creamy and fluid sauce that we can serve separately so that each one can be served as desired.

5. Brown rice, melon and sesame salad

Is there any fruit more summery than melon? Well, watermelon and peaches may be, but in any case, this Brown Rice, Melon, and Sesame Salad is a great heat-mitigating option.

  • Ingredients: 150 gr of brown rice, 1 Italian white pepper, 2 melon slices, cherry tomatoes, sesame seeds, olive oil, balsamic vinegar, black salt flakes and pepper.

  • Preparation: the first thing is to cook the rice, keeping in mind that brown rice requires more cooking time and water. While the rice is cooling, dice the bell peppers and melon, and the tomatoes in half. Finally, sprinkle with sesame seeds and black salt flakes, which will add a lot of color to the salad. Season to taste with oil, balsamic vinegar and pepper.

6. Rice and octopus salad with pesto

To prepare this recipe you have to try to have a good, tender and tasty octopus, so that this simple recipe is a success. The rice is better to be long, basmati or similar, so that it remains loose and we can mix it well with the pesto.

  • Ingredients: 140 g of basmati or long grain rice, 30 ml of basil pesto, half a chive, a leg of cooked octopus, caviar or roe substitute, 5 ml of lemon juice, 30 ml of olive oil, 5 ml of vinegar of Sherry or apple, ground black pepper and salt.

  • Preparation: we will start preparing the rice. To do this, we follow the instructions on the package, although in general the basmati is cooked in plenty of boiling water with salt for about 18-20 minutes. You have to drain it as soon as it is ready and rinse it with cold water. Drain well again. If the pesto sauce is very thick, reduce it with a little water, which we can use from the one used for cooking rice, or with olive oil. Add to the cooled rice and mix very well. Add the finely chopped chives and a dash of black pepper. Cut the octopus into slices or small cubes and mix with lemon juice. Arrange a bed of rice with pesto and spread the octopus on top. Add a few teaspoons of caviar substitute, make a vinaigrette with the extra virgin olive oil and vinegar and season.

7. Seafood salad with rice

Canned foods are great products to have in the pantry, as long as we choose the best quality and healthiest ones. For this dish we only have to cook the rice, best of a long and aromatic variety, combine with the rest of the ingredients and let it cool or drink at room temperature.

  • Ingredients for two: 150 g of long basmati rice, 1 can of pickled or natural mussels, 1 can of natural cockles, 4-5 anchovies, 140 g of natural cooked corn, 1 large carrot, 1 chilli or chili fresh, 100 g of cooked prawns or prawns, 2 tablespoons of extra virgin olive oil, 1 teaspoon of vinegar, 1/2 lemon, dill or parsley, black pepper and salt.

  • Preparation: we start by cooking the rice in plenty of salty water, leaving it just right, following the instructions on the package. Drain, rinse and chill. Reserve. Open the preserves. If we want a more intense marine flavor, we can save a tablespoon of the liquid from the cockles, it is very rich and will give more power to the dressing. Gently drain the mussels and cockles, remove the anchovies and chop them. We can cook natural corn, but a canning will save us time. You have to make sure that they are natural, without sugar and preferably without salt. Rinse carefully with water and drain. Mix everything with the rice in a bowl. Wash the carrot and chilli. Peel the carrot with a vegetable peeler and finely grate over the rice. Add the chilli cut into thin slices, without the seeds. Add the cooked and peeled prawns or prawns and dill or parsley to taste. Whisk the liquid from the cockles with the olive oil, vinegar, the juice of half a lemon and a pinch of salt and pepper. Season to taste and mix everything gently.

8. Lentil salad with rice and vegetables

Who says lentils are only for winter? Because it seems to me that this salad is the most refreshing we can have this summer, as well as very nutritious.

  • Ingredients: 100 g of small beluga lentils, 100 g of white rice, 1 small zucchini, 10 small cherry tomatoes, 150 g of fine green beans, 1 bay leaf, 1 spring onion, 1 clove of garlic, sherry vinegar, thyme, paprika, black pepper, salt and olive oil.

  • Preparation: first, cook the lentils and rice (separately), taking care that the lentils are not overcooked. Let cool and reserve. On the other hand, cut the zucchini into thin slices, chop the beans and chop the tomatoes into small pieces. Put the zucchini on the grill and cook the beans al dente. On the other hand, chop the garlic clove and chives and lightly fry both ingredients in a pan with a little oil. Add the lentils, season with the vinegar, spices and salt, and cook everything together for a few minutes over low heat. To plate, place a bed of zucchini, on top of it a layer of rice (which we will have seasoned), then the lentils and finally top it off with some green beans and chopped tomato. Add a little thyme and water with a thread of good oil.

9. Green bean and rice salad

This salad is perfect to take out on a picnic and even to eat at the office. By also using brown rice, it is one of the healthiest options of this selection.

  • Ingredients for two: 250 g of round green beans, 1 cup of brown rice, one egg, 80 g of whole corn, 1 clove of garlic, 50 g of onion, 10 g of Dijon mustard, 75 g of oil of extra virgin olive, 10 g of apple cider vinegar, salt and ground black pepper.

  • Preparation: cook the green beans in a pot with water and salt for 15 minutes or until they are tender. We drain, cut in two and reserve. We boil the egg in a pot with water for 10-12 minutes. Refresh in plenty of cold water, peel, chop and reserve. Heat a little olive oil in a pot and sauté the rice for a couple of minutes. We pour two cups of water and bring to a boil. After five minutes of cooking over high heat, lower the heat to a minimum and leave it until the rice cooks for 12 more minutes or until there is no remaining water. We remove from the fire and let it cool. To prepare the vinaigrette, finely chop the onion and garlic clove. We place them in a bowl with the mustard, olive oil, vinegar, salt and pepper. We mix everything energetically well to integrate the ingredients well. We put all the ingredients in a salad bowl and add the vinaigrette. We stir well and let it chill for a few minutes before serving.

10. Rice salad and bonito inside a piquillo pepper

If you are looking for a salad with a special presentation, [my recommendation is that you follow this recipe] (https://www.directoalpaladar.com/recetas-de-ensaladas/eladas-de-arroz-y-bonito-dentro-de- un-piquillo-pepper-recipe "> rice salad and bonito inside a piquillo pepper), a great way to serve it for example as an aperitif.

  • Ingredients: 12 piquillo peppers, 200 g of bonito in oil, 100 g of mayonnaise, 50 g of spinach leaves, 50 g of rice and salt.

  • Preparation: as always, we first cook the rice and wash it with cold water. Then, in a bowl, mix the rice, the tuna, and the mayonnaise. On the other hand, cook the spinach for a minute in the microwave (in a covered container) and mix them with the rest of the ingredients. Finally, we stuff the piquillo peppers with the rice salad and serve over fresh spinach leaves.

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11. Rice and lentil salad with prawns

This Rice and Lentil Salad with Prawns is a healthy and complete recipe that feels great on an especially hot day.

  • Ingredients: 50 g of raw lentils (about 80-100 g of cooked lentils), 200 g of basmati type rice, 100 g of frozen fine peas, 10-12 cooked prawns or prawns, 1 teaspoon of capers, fresh dill, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of lime or lemon juice, 1/2 teaspoon of Dijon mustard, salt and black pepper.

  • Preparation: cook the lentils according to the instructions on the package, trying not to leave them too soft, and drain them well. We can use a pot of lentils already cooked naturally, rinsing them well gently. Cook the rice following the instructions on the package, leaving the grain loose, or use leftover white rice from some other dish. Also cook the peas, leaving them firm and rinsing them quickly with cold water. Mix the lentils with the rice, peas and capers. Peel the prawns or prawns and add them to the salad bowl. Add a little chopped fresh dill to taste. Beat all the ingredients for the dressing, seasoning to taste, and add when serving.

12. Mango Avocado Rice Noodle Salad

To surprise with a rice salad without rice there is nothing like a salad of rice noodles with mango and avocado, an original idea that will surely not go unnoticed at the table.

  • Ingredients: 75g of fine rice noodles, 3 tablespoons of coconut milk, 3 tablespoons of lime juice, 2 tablespoons of olive oil, a few drops of jalapeño sauce, 1 mango, 1 avocado, 1 bag of gourmet salad or sprouts, a few coriander leaves.

  • Preparation: first we cook the rice noodles as indicated on the package, drain them and let them cool under water. On the other hand, we mix the coconut milk with the lime juice, the oil, the jalapeño sauce and season. We also cut the mango and avocado into thin slices. Finally, we place the salad leaves, the fruit and the noodles in a salad bowl and dress with the coconut milk and lime sauce and some chopped coriander leaves.

13. Rice salad with fennel and pickled tuna

If we want to give a twist to the usual rice and tuna salad, a good suggestion is this basmati rice salad with fennel and pickled tuna, which adds a special touch.

  • Ingredients: 200 g of basmati rice, 1 fennel bulb, 2 cans of pickled tuna, 2 tablespoons of mayonnaise, 1 teaspoon of coriander seeds, 1 teaspoon of cumin, olive oil and salt.

  • Preparation: we start by preparing the basmati rice, which we will let cool once cooked. While it is cooling we cut the fennel into julienne strips and mix it with the mayonnaise and the pickled tuna. Finally we will add the rice and before serving we mix well.

14. Rice salad with salmon and vegetables

In this recipe for a rice salad with salmon and vegetables, we use the practical canned salmon to create a very tasty, nutritious and filling salad, without being heavy.

  • Ingredients: 150 g of long grain or whole grain rice, 80 g of fine guistnates (frozen or canned), 1 large carrot, 50 g of roasted red pepper, 1 can of natural canned salmon, 1 lemon, 20 ml of extra virgin olive oil, 2.5 ml of rice or apple vinegar, ground black pepper, salt, fresh or dried dill (optional), salad greens to serve as desired.

  • Preparation: starting with already cooked rice and roasted peppers, it will take just a few minutes to assemble the salad. Otherwise, prepare both ingredients according to our usual method, or follow these instructions for the rice and these for the peppers. Let cool. Meanwhile cook the peas in plenty of boiling salty water, trying to leave them al dente, cooling them quickly with cold water. Wash, peel and chop the carrot into small pieces. Drain the can of salmon and chop the pepper. Combine the cooked rice with all the ingredients in a bowl, breaking up the salmon with a fork. Emulsify the olive oil with a dash of lemon and vinegar with a few rods or a fork, and season to taste. Serve the salad on a bed of green leaves, add lemon zest and dill to taste, and dress when serving.

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