Blog Meal Plan Cucumber, Pea and Edamame Rice Salad Cucumber, Pea and Edamame Rice Salad

Cucumber, Pea and Edamame Rice Salad

25 min Lactose free Dinner Dairy freeGluten freeLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Cucumber - 55 g (0.5 cup)
  • Brown rice, cooked - 200 g
  • Nori, sheet - 3 g (1 pcs)
  • Sesame seeds - 4 g (1 tsp)
  • Edamame bean - 80 g
  • Avocado oil - 15 ml (1 tbsp)
  • Snap peas - 50 g (0.5 cup)
  • Green peas - 30 g
  • Radish, thinly sliced - 60 g (0.25 cup)
  • Clementine - 150 g (2 whole)

How to make:

  1. Boil the rice in two-parts water with a pinch of salt for 25 minutes, or until cooked. Leave aside to cool
  2. Slice the cucumber, cut the sugar snap peas in half, cut the radishes in quarters, thaw the garden peas (if using frozen), and cut the avocado in bite-sized chunks
  3. Combine all ingredients in a bowl except the nori and roasted sesame seeds
  4. Pour over the avocado oil and stir to coat the ingredients in oil, then top the salad with nori crumbs and sesame seeds
  5. Eat clementines for a dessert

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