Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of a bowl of massaged kale topped with crispy rice, edamame, salsa and roasted kumquats.

Avocado Citrus Salsa with Crispy Garlic Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • 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

Scale

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

  1. Preheat the oven to 375F and cook rice according to package instructions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.