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Crispy Rice Cucumber Salad with Sacha Inchi Seeds

Name: Crispy Rice Cucumber Salad with Sacha Inchi Seeds
Cook time: 1 h 7 min
Total time: 1 h 7 min
Yield: 6-8 servings
Ingredients: 5 tablespoons of olive oil (divided); 1 teaspoon of chili paste (heaping); 1/2 cup of HerbaZest Aguaje Powder (roughly crushed); 4 persian cucumbers (cut in half moons); 1 cup of edamame; 1/2 bunch of spearmint (fresh; chopped); 1/2 bunch of cilantro (fresh; chopped); 5 spring onions (thinly sliced); 1 avocado (peeled & cubed); 1/4 cup of rice vinegar; 1/4 cup of soy sauce; 1/2 tablespoon of lime juice; 1 tablespoon of brown sugar; 1 clove of garlic (minced)

Updated: April 14, 2026

This vibrant salad brings together a delightful fusion of textures and flavors for a refreshing yet satisfying meal. A medley of green vegetables adds not only fresh, crisp texture but also a wealth of nutrients and phytochemicals. Sacha inchi, rich in protein and omega-3 fatty acids, replaces traditional peanuts, enhancing both the nutrition and taste. Finished with a tangy Asian dressing, this salad is as nutritious as it is delicious.

Servings

6-8 servings

Total time

1h 7min

Cook time

1h 7min

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Directions

Cook the rice until soft, then let it cool completely.
Place the cooled rice on a parchment-lined baking sheet. Mix it with 3 tablespoons of oil and chili paste, spreading it into an even layer. Bake the rice at 400°F (200°C) for 40 minutes, or until crispy.
While the rice is baking, prepare the dressing by mixing together soy sauce, rice vinegar, lime juice, 2 tablespoons of oil, brown sugar, and minced garlic. Set aside.
Once the crispy rice is ready, combine edamame, avocado, cucumbers, spring onions, mint, and cilantro in a large bowl. Add the crushed sacha inchi seeds and crispy rice to the bowl.
Pour in the dressing and toss everything together until well-mixed. Serve and enjoy!