Cucumber Lime & Cilantro Rice Salad

Recipe by: Jerry James Stone | Written June 1, 2019

This summer rice salad recipe is everything you need for your next potluck, BBQ, or just to eat your feelings. Cucumber, yellow squash, and cilantro tossed with fresh lime juice, basmati rice, and avocado oil. It is so refreshing and yet filling.

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Ingredients

1 cup basmati rice
1/2 lime, juiced
6 cups vegetable broth
1/3 cup chopped cilantro
1 small yellow squash, small dice
1 large cucumber, small dice
1/4 cup avocado oil

Total Time:

45 minutes

PREP
5 minutes
INACTIVE
30 minutes
COOK
10 minutes
Servings:
6 servings 
Recipe Type:
Salad
Diet:
Vegan
  1. Bring the vegetable broth to a boil. Add the basmati rice and cook until tender; about 10 minutes.  

     
  2. Strain the rice and place it in the fridge to cool for 30 minutes.  

     
  3. In a large mixing bowl, add the cooked rice, lime juice, cilantro, squash, cucumber, and avocado oil. Toss until fully mixed.  

     
  4. Enjoy!  

     

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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