Avocado Citrus Salsa with Crispy Garlic Rice
This Avocado Citrus Salsa adds a lot of notes of fresh spring flavor and pairs perfectly with some crispy garlic rice. Easy to customize to your liking and a fun way to introduce some new produce into your diet.
If we’re going to count anything, let it be the number of plants on your plate. And it doesn’t have to be difficult if you have the right recipe and the right groceries. The experimenting doesn’t have to be hard. For example, it could be swapping typical oranges you like to use with a different variety like seasonal blood oranges. Variety in general is the spice of life, but variety is also just systematically good for your gut too. Our gut microbiota love variety, so if you feel you’ve been stuck in a rut, give this salad a try.
Why You’ll Love This Avocado Citrus Salsa with Crispy Garlic Rice
- Fun way to get in your fruits and veggies. I find that a lot of people don’t realize this, but salsas are an excellent way to get in different fruits and veggies. They are nutrient packed, but also delicious to throw on everything.
- Layered with different textures. I find that the best salads always have different elements of crunchy, soft, and silky elements to keep you interested throughout your eating experience.
- Easy to modify. Take the elements you love and swap the things you don’t enjoy for something else. This salad is totally versatile, so if there’s an element you could do without, just check the ingredient substitutions for an assist!
Key Ingredients and Substitutions
- Rice: I recommend either Jasmine rice or sushi rice. Both toast up really well. If you want the rice to stick together in bigger chunks, sushi rice is best.
- Edamame: Our protein of choice. If using frozen, just allow to thaw or cook up based on package instructions. This can be swapped with some crispy roasted chickpeas or some baked shredded tofu.
- Citrus: I used blood oranges for the salsa, which can easily be replaced with any of your other favorite citrus, so feel free to try with navel oranges, mandarins, cara cara oranges, etc. I also used kumquats, which may be available at your local market. If not available, try swapping with some dried fruit of your choice and skip roasting.
- Avocado: Adds a lovely creamy element to our salsa. You can omit this ingredient if avocado is not your favorite.
- Peppers: I used jalapeno peppers. For less spice, just remove the seeds and membranes before dicing.
- Onion: I used finely diced red onion, but white onion works just as well here too.
- Fresh Herbs: I love using cilantro. If not a fan, try this with a mix of parsley and chives for some freshness.
- Kale: If you are not a fan of kale, just swap with your favorite greens. For more delicate greens like lettuce, spinach or arugula, just toss as there is no need to massage these greens.
- Miso Paste: Use yellow or white miso paste. Red miso paste is too overpowering, so I would recommend not using it in this instance.
How to Make Avocado Citrus Salsa and Crispy Garlic Rice
Preheat the oven to 375F and cook rice according to package instructions.
To a parchment lined baking tray add the kumquats then drizzle with the oil and a pinch of salt. Toss to coat and spread out in an even layer. Bake for 25 minutes until chewy and slightly caramelized, making sure to flip half way. Once done baking toss with the maple syrup and set aside.
To a mixing bowl, add the oranges, avocado, red onion, jalapeno, cilantro, garlic, lime and a generous pinch of salt. Mix together until fully combined.
In a separate bowl add the kale, miso, sesame oil, lime, and a pinch of salt. Rub the kale together with your hands until it shrinks and softens in texture then set aside.
Heat up a large non-stick skillet over medium heat. When hot, add the shallot and garlic and sauté for 1-2 minutes. Stir in the rice along with a pinch of salt until evenly mixed. With a spatula, flatten the rice into an even layer and allow to cook undisturbed for about 4-5 minutes or until you see the rice become golden on the bottom. Use your spatula to break the rice into chunks and flip each piece over to cook on the opposite side until golden.
To serve, portion and layer the kale and crispy rice at the bottom of the bowl then top with the edamame, salsa and the roasted kumquats.
Expert Tips
- The kumquats are totally optional! It’s always fun to try new foods, but if you either don’t have access or find the sour flavor too strong, feel free to leave it out or use any of the suggested swaps. Swapping for dried fruit also means one less cooking step. I find that diced dried apricots are my fav alternate to use here and compliments the flavors of the orange really well.
- Choose your favorite citrus. I chose blood oranges because they are in season right now, but you can also do this with a mixture of different citrus you love or stick to the classic navel orange.
- Toasting the rice is optional. It adds a layer of crisp to the salad that is very enjoyable, but if you’re feeling lazy, just enjoy freshly cooked rice or quinoa to enjoy the other salad elements with.
Frequently Asked Questions
The fully prepared salsa can be stored in an airtight container in the fridge for up to 2 days. If you want to extend the life of the salsa, store the salsa in the fridge without the avocado for up to 5-6 days, then when ready to enjoy fold in the avocado. The crispy rice is best enjoyed day of, but can also be stored in the fridge for up to 2 days. The marinated kale and roasted kumquats can be stored in the fridge for up 5 days.
This recipe is naturally gluten-free as is.
Consider pairing this salad with a higher protein option like tofu or tempeh. You can also use the base salad and add some higher protein elements like hemp hearts to the crispy rice and nutritional yeast to the massaged kale greens.
How to Serve
Layer the salad how you like, but I went with filling the bottom of a bowl with the kale, then the crispy rice and topping all of that with the edamame and citrus salsa. If you have extra juice from the salsa, I love to drizzle a little of that over top of the salad. It’s so good this way.
More Nourishing Bowl Ideas
- Crispy Shaved Brussels Sprout Salad with Cilantro Lime Dressing
- Chili Crunch Tofu Bowls
- Roasted Lentils and Carrots with Marinated Onions
- Roasted Cabbage Salad with Maple Miso Dressing
- Crispy Butternut Squash and Farro Power Bowls
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Avocado Citrus Salsa with Crispy Garlic Rice
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 3–4 servings 1x
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Avocado Citrus Salsa adds a lot of notes of fresh spring flavor and pairs perfectly with some crispy garlic rice.
Ingredients
Avocado Citrus Salsa
- 3 small blood oranges, peeled and diced
- 1 avocado, cubed
- 1/2 small red onion, diced
- 1 jalapeno, diced (remove seeds for less spice)
- 1/3 cup fresh cilantro, woody stems removed and minced
- 1 garlic clove, grated
- Zest and juice of 1 lime
- Kosher salt to taste
Crispy Rice Salad
- 1 cup dry Jasmine or sushi rice (or 3 cups cooked)
- 1/2 small red onion, diced
- 2 garlic cloves, minced
- 2 tbsp avocado oil
Roasted Kumquats (optional)
- 8oz container of kumquats, sliced and seeds removed
- 1 tsp oil
- 2 tsp maple syrup
To Assemble
- 8 leaves of kale, stems removed and chopped
- 1 tsp yellow miso paste
- 1 tsp sesame oil
- Juice and zest of half a lime
- 1 1/2 cups frozen edamame, thawed
Instructions
- Preheat the oven to 375F and cook rice according to package instructions.
- To a parchment lined baking tray add the kumquats then drizzle with the oil and a pinch of salt. Toss to coat and spread out in an even layer. Bake for 25 minutes until chewy and slightly caramelized, making sure to flip half way. Once done baking toss with the maple syrup and set aside.
- To a mixing bowl, add the oranges, avocado, red onion, jalapeno, cilantro, garlic, lime and a generous pinch of salt. Mix together until fully combined.
- In a separate bowl add the kale, miso, sesame oil, lime, and a pinch of salt. Rub the kale together with your hands until it shrinks and softens in texture then set aside.
- Heat up a large non-stick skillet over medium heat. When hot, add the onion and garlic and sauté for 1-2 minutes. Stir in the rice along with a pinch of salt until evenly mixed. With a spatula, flatten the rice into an even layer and allow to cook undisturbed for about 4-5 minutes or until you see the rice become golden on the bottom. Use your spatula to break the rice into chunks and flip each piece over to cook on the opposite side until golden.
- To serve, portion and layer the kale and crispy rice at the bottom of the bowl then top with the edamame, salsa and the roasted kumquats.
Notes
The kumquats are totally optional! It’s always fun to try new foods, but if you either don’t have access or find the sour flavor too strong, feel free to leave it out or use any of the suggested swaps. Swapping for dried fruit also means one less cooking step. I find that diced dried apricots are my fav alternate to use here and compliments the flavors of the orange really well.
Choose your favorite citrus. I chose blood oranges because they are in season right now, but you can also do this with a mixture of different citrus you love or stick to the classic navel orange.
Toasting the rice is optional. It adds a layer of crisp to the salad that is very enjoyable, but if you’re feeling lazy, just enjoy freshly cooked rice or quinoa to enjoy the other salad elements with.
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