Zesty Lime-Coconut Crispy Rice and Herb Salad

Ingredients

• 2 cups cooked jasmine rice, cooled
• 1 cup coconut milk
• 2 tablespoons coconut oil, melted
• 1 teaspoon salt

• 1 cup fresh cilantro, chopped
• 1 cup fresh mint leaves, chopped
• 1 cup arugula, washed
• 1 cup cherry tomatoes, halved
• 1 cup red onion, thinly sliced

• 1 cup lime juice, freshly squeezed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon lime zest
• 1 teaspoon salt
• 1 teaspoon black pepper, ground

1. 01
   In a large bowl, combine the cooled jasmine rice with coconut milk, melted coconut oil, and salt. Mix until well combined.
2. 02
   Heat a non-stick skillet over medium heat. Spread the rice mixture evenly in the skillet and press down with a spatula.
3. 03
   Cook the rice for about 10-12 minutes until the bottom is golden brown and crispy. Carefully flip the rice in sections and crisp the other side for 5-7 minutes.
4. 04
   While the rice is cooking, prepare the herb salad by combining cilantro, mint, arugula, cherry tomatoes, and red onion in a large bowl.
5. 05
   In a small bowl, whisk together lime juice, olive oil, honey, lime zest, salt, and black pepper to make the dressing.
6. 06
   Once the rice is crispy, break it into chunks and toss with the herb salad.
7. 07
   Drizzle the lime dressing over the salad and toss gently to combine. Serve immediately.