Spring Rice Salad with Lemon Dill Dressing
Brighten up your table with this vibrant Spring Rice Salad with Lemon Dill Dressing, a dish that celebrates the fresh flavors of the season. This recipe combines fluffy white rice, tender blanched asparagus, crisp sugar snap peas, and crunchy radishes, all tossed with a zesty homemade dressing made from lemon juice, fresh dill, and a hint of honey. Finished with optional crumbled feta and toasted slivered almonds for added richness and crunch, this salad is the perfect blend of textures and tastes. Ready in just 35 minutes, it’s an ideal make-ahead side dish or light main course packed with fresh, wholesome ingredients. Perfect for spring gatherings, picnics, or a refreshing weekday lunch!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 1 teaspoon salt
- 1 bunch asparagus
- 1 cup sugar snap peas
- 5 medium radishes
- 3 stalks green onions
- 2 tablespoons fresh dill
- 2 whole lemons
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
- 0.25 cup toasted slivered almonds (optional)
Instructions
Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 2 cups of water, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the rice is tender and the water has been absorbed. Remove from heat, fluff with a fork, and let cool completely.
While the rice is cooking, prepare the vegetables. Trim the tough ends off the asparagus and cut the stalks into 1-inch pieces. Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop cooking. Drain well.
Blanch 1 cup of sugar snap peas in boiling water for 1 minute, then transfer to the ice bath. Drain well.
Thinly slice 5 medium radishes and 3 green onions. Set aside.
In a small bowl, whisk together the juice of 2 lemons, 3 tablespoons of extra virgin olive oil, 1 teaspoon of honey, 0.25 teaspoon of black pepper, and 2 tablespoons of finely chopped fresh dill to make the dressing.
In a large mixing bowl, combine the cooled rice, blanched asparagus, sugar snap peas, sliced radishes, and green onions. Pour the lemon dill dressing over the salad and toss gently until everything is evenly coated.
If desired, fold in 0.5 cup of crumbled feta cheese and 0.25 cup of toasted slivered almonds for extra flavor and texture.
Serve the Spring Rice Salad immediately or chill for 30 minutes before serving for an even more refreshing taste. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 26.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 940 mg | 72% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
