This crispy rice salad is vibrant and delicious, with cucumber, avocado, glazed salmon, and irresistible peanut sauce. Make in the oven or air fryer!
TO STORE: If possible, refrigerate the rice, dressing, salmon, and veggies separately. It will last 2 to 3 days this way (although the avocado will brown). If you’ve already assembled the salad, it will last 1 to 2 days, but the rice will soften.
Serving: 1(of 3)Calories: 653kcalCarbohydrates: 59gProtein: 31gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 42mgPotassium: 1354mgFiber: 9gSugar: 19gVitamin A: 483IUVitamin C: 16mgCalcium: 101mgIron: 4mg
