"Rice Salad"

One of the best meals that I can ever remember was with my mom at a restaurant called La Duni.  We had this dish called "Rice Salad".  Sounds pretty unassuming, but it was AMAZING!  They make the salad with mixed greens, basmati rice, smashed avocado, and grilled chicken.  I have made several adjustments to what we had that day, but all the inspiration I owe to them!

Cook 1 cup Jasmine Rice according to instructions on package.

While the rice is cooking, peel and chop the cucumber.

Peel and devein your shrimp, season them with salt and pepper, and set aside.

Make the soy-lime dressing by combining all ingredients and whisking together. (Recipe Below)

When rice is finished, fluff with a fork and stir in 3/4 of the dressing and the cucumber.  Toss and cover to keep warm.

 Saute the shrimp in olive oil for about 2 minutes per side over medium-high heat.

When you turn the shrimp, squeeze the juice from half of a lime in the pan.  Cook until the shrimp are firm and a deep pink color.

Toss the remaining 1/4 of the dressing with the Spinach.

Top the spinach with the rice mixture and shrimp.  Serve the avocado mash on the side.  Garnish with cilantro, chopped peanut, and lime.

"Rice Salad"
1 C. Uncooked Jasmine Rice
3 Cups Spinach
Soy-Lime Dressing (Recipe Below)
1 Cucumber, Peeled and chopped
1/2 Lb. Large Shrimp, peeled and de-veined
Avocado Mash (Recipe Below)
Chopped Peanuts, Cilantro, and Lime for Serving

Soy-Lime Dressing
1 Tbl. Peanut Oil
2 Tbl. Soy Sauce
1 tsp. Sesame Oil
1 Lime, Juiced
1 Serrano Pepper, Finely Diced
1/2 tsp. Freshly Ground Black Pepper

Avocado Mash
1 ripe Avocado
1/2 Lime, juiced
1/4 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper

Makes 2-3 Servings