Crispy Rice Salad with Smoked Rainbow Trout and Green Goddess Dressing

Recipe by Emma Kula

Serves 1-2

Cook Time 40 mins

Enjoy a delicious and healthy crispy rice salad featuring Fishwife Smoked Trout, crunchy veggies, and a creamy green goddess dressing. Perfect for meal prep, this easy salad is packed with flavor and texture.

This Recipe Features:

Fishwife Smoked Rainbow Trout

$33.00

Enjoy a delicious and healthy crispy rice salad featuring Fishwife Smoked Trout, crunchy veggies, and a creamy green goddess dressing. Perfect for meal prep, this easy salad is packed with flavor and texture.

This Recipe Features:

Fishwife Smoked Rainbow Trout

$33.00

Ingredients

• ¼ cup smooth tahini
• 2 tbsp Greek yogurt
• 2 tbsp olive oil
• 2 tbsp fresh chopped chives
• 2 tbsp fresh chopped cilantro
• 2 tbsp fresh chopped basil
• 2 cloves of garlic
• Juice of ½ a lemon
• ½ tsp salt
• A bit of water to thin/blend
• 2 tins of Fishwife Smoked Trout
• 1 cup brown rice, plus 1 tbsp sesame oil + 1 tsp chili crisp + pinch of salt
• 1 cup chopped broccoli, raw or lightly roasted
• ¼ cup sliced green onions
• ¼ cup toasted cashews
• 1 sliced avocado
• Shredded romaine and/or iceberg lettuce, enough for 2 salads
• Shredded cabbage, enough for 2 salads

Directions

Make your green goddess dressing by blending all ingredients until smooth.
Add a bit of water as necessary to help the dressing blend - it should be thick but pourable.
Taste for salt/lemon and set aside.
Mix cooked brown rice with the sesame oil and chili crisp on a lined baking sheet or air fryer rack.
Bake for 30-35 minutes or air fry 20-25 minutes at 400 degrees until the rice is super crispy and golden brown. Remove, sprinkle with salt and set aside.
To assemble the salad, grab a large Mason jar and pour a few spoonfuls of dressing into the bottom.
Start to layer your salad ingredients in this order: shredded cabbage + lettuce, broccoli, Fishwife smoked trout, a few spoonfuls of crispy rice, green onions, avocado + toasted cashews.
Repeat with your second jar, then top jars with lids and store in the fridge.
When ready to serve, dump the jar into a large bowl, mix and enjoy!