Give your rice a crunchy makeover. This summery salad by @tessbegg layers crispy rice with juicy cucumber, creamy avocado, and fresh herbs, all tossed in a zesty ginger tahini dressing. It’s packed with fiber to help support digestion and keep you feeling full—aka, it’s way more than just a pretty plate. Scroll down for the full recipe. Salad Ingredients: 2 cups cooked rice 1 tbsp soy sauce or tamari sauce 2-3 tsp chilli oil or sesame oil 200g boiled edamame (or roasted for extra crunch) 1 cup cilantro, finely chopped 1/2 cup mint, finely chopped 1 medium cucumber, sliced 1 ripe avocado, diced 1/3 red onion, sliced thin 2 spring onion stalks, sliced thin Dressing Ingredients: 3 tbsp hulled tahini 2 tbsp tamari or soy sauce Juice from 1 lime 1 1/2 tbsp maple syrup 1 garlic clove, minced 1 tsp minced ginger Instructions: Preheat oven to 400°F. Spread the rice out on a lined baking tray. Drizzle with soy sauce nand oil, toss to coat, then bake for 20-30 minutes until golden and crispy. Let the crispy rice cool slightly, then break it apart into clusters. While it cools, whisk together your dressing until smooth and creamy. In a large bowl, combine all your salad ingredients. Drizzle on the dressing, give it a gentle toss, and serve immediately. Enjoy! #poosh