This crispy rice salad with fresh produce, a homemade zesty dressing, and the best crunchy flavors is a delightful crisp spring recipe! It has the best combination of flavors and textures, looks super pretty, and only takes 15 minutes of preparation time.
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Crispy rice recipes are definitely all the rage nowadays, and for good reason! The combination between the fresh and colorful spring veggies, crunchy and satisfying rice, and a bright lemony dressing make this salad a dream! Perfect for Easter, a spring brunch, or whenever you're looking for a satisfying lunch option. I absolutely love using Success Boil-in-Bag Jasmine Rice which is easy to make every time, and also makes this recipe an easy meal prep option.
More Recipes You'll Love
Looking for another rice recipe? Check out our nutritious and delicious Hot Honey Salmon with Rice! For another herby and refreshing spring recipe, we think you'll love our Fried Pickle Dip.
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Why You'll Love this Recipe
- The best light lunch. This salad is the perfect meal when you want something satisfying but also refreshing!
- A great way to utilize Success Boil-in-Bag Jasmine Rice. It's so easy to make crispy rice using Success Boil-in-Bag Jasmine Rice thanks to the fact that it's cooked in a snap, cutting down on the total time to make the crunchy rice!
- The lemon dressing is so delightful! Despite it having simple dressing ingredients, it's so delicious and pairs so well with the spring vegetables and rice.
Key Ingredients
These simple springy salad ingredients should be easy to find, and are also customizable to your taste and what you currently have in season in your grocery stores!
- Success Boil-in-Bag Jasmine Rice - This sweet and aromatic rice is absolutely perfect for this crunchy salad! It cooks in just 10 minutes, and crisps up so well in the oven. Between the snaps from the fresh veggies and the crunch from the crispy rice this salad is surely fun to eat! Depending on how you like your crispy rice to vegetable ratio, I recommend using 1-2 bags of Success Boil-in-Bag Jasmine Rice.
- Olive oil - A bit of oil for helping the rice crisp up in the oven until it's golden brown, and a good amount for the dressing!
- Snap peas - You can also use snow peas instead. If you don't like peas I'd recommend substituting them with blanched asparagus or edamame beans!
- Radishes - I like to slice them very thinly so that they're not overpowering, and I find it's easiest to do this using a mandolin. For some color if you don't like radishes, red cabbage would be a nice addition!
- Persian cucumbers - Another type of cucumber would also work, and you could also dice them instead of thinly slicing if preferred.
- Avocado - Nothing like a creamy avocado in a punchy salad! If you love them you could definitely add 2!
- Fresh herbs - My favorites in this salad are mint, basil, and chives, but dill would be great along with green onions as a substitute for the chives.
- Feta - If you don't like feta, goat cheese would be a great substitute, or small fresh mozzarella pearls.
- Fresh lemon juice - Key to the zippiest dressing! Depending on how zesty you want it, feel free to adjust the amount used.
- White wine vinegar - Sherry vinegar, red wine vinegar, or rice vinegar would all be good substitutes.
- Dijon mustard - Adds a little kick to the dressing and helps it emulsify!
- Honey - I love adding a squeeze of honey to balance out the acidity, but totally up to you! Maple syrup is a good substitute.
- Garlic - I like to grate my garlic using a microplane to help it blend into the dressing and so that you don't end up with any chunks of raw garlic. You could also use garlic powder instead.
See recipe card below for quantities.
Step by Step Instructions
This is a delicious salad recipe that only requires 15 minutes of prep time!
Step 1: Prepare the rice. Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.
Step 2: Make the lemon dressing. Meanwhile, prepare the lemon dressing by whisking all ingredients together well in a small bowl. Make sure to continue whisking until the olive oil is incorporated. Set aside.
Step 3: Bake the crispy rice. Preheat oven to 425°F. Line a baking sheet with parchment paper. Spread the prepared Success Boil-in-Bag Jasmine Rice on to the baking sheet in an even layer and toss with 1-2 tablespoons olive oil until coated. Cook for 15 minutes, stir the rice, then continue cooking for another 15-20 minutes until golden, then remove from oven. The total time will vary depending on your oven.
Step 4: Prepare the vegetables. While the rice is baking prepare the veggies by thinly slicing the snap peas, radishes, and persian cucumbers, cutting the avocado into cubes, and slicing the herbs. I like to use a mandolin for the radishes and cucumbers.
Step 5: Finish the salad. Toss all the veggies together in large bowl and add in the feta and prepared crispy rice. Re-whisk the dressing if necessary then pour half of it on (see note), toss, then plate with additional herbs and dressing if desired.
Pro Tip!
While the rice should be in an even layer when baked, I do like to leave a little of the rice mixture in larger pieces, and some in small pieces, as it adds a nice textural element to the salad! This will give a combination of crispy rice and some bits that are still a little chewy.
Tips for Making this Crispy Rice Salad Recipe
- I definitely recommend using Success Boil-in-Bag Jasmine Rice! It's free from artificial additives, turns out fluffy every time, and has the best flavor.
- Try to slice and dice the vegetables evenly, as it ensures each bite has a combination of all the delicious ingredients!
- Add the dressing as you go so you can ensure the salad has the perfect amount of dressing for your taste buds!
FAQs
Definitely! I recommend using the Success Rice brand, and if you made a different meal with their rice the night before and have some leftover, it's perfect to crisp up in the oven for this salad the next day!
Tossing the rice in some oil, using a large baking sheet so you have enough room to spread out the rice in a single layer, and adjusting the cooking time as needed based on your oven will ensure you end up with a perfectly crunchy addition to this salad!
The addition of a protein like salmon would be lovely! You could also serve this refreshing salad with some crusty bread which would be delicious with any leftover lemon dressing.
Storing and Freezing
These can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the oven. I love having this salad as a make ahead option, but just note that the rice will lose some of its crisp. Store any leftovers in an airtight container for 2-3 days, and I recommend keeping the dressing separate if possible to keep things as crunchy as possible!
I don't recommend freezing any components of this salad.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Spring Crispy Rice Salad with Lemon Dressing
Ingredients
Spring Crispy Rice Salad
- 1-2 bags Success Boil-in-Bag Jasmine Rice (see note)
- 1-2 tablespoons olive oil
- 1 ½ cups snap peas thinly sliced
- 1 ½ cups radishes thinly sliced
- 1 ½ cups persian cucumbers thinly sliced
- 1 avocado cut into cubes
- ¼ cup fresh herbs such as mint, basil, and chives plus additional for garnish
- ⅔ cup feta crumbled
Lemon Dressing
- ¼ cup lemon juice fresh
- ½ cup olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey (see note)
- 1 clove garlic grated
- kosher salt
- black pepper
Instructions
- Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.1-2 bags Success Boil-in-Bag Jasmine Rice
- Meanwhile, prepare the lemon dressing by whisking all ingredients together well in a small bowl. Make sure to continue whisking until the olive oil is incorporated. Set aside.1 clove garlic, ¼ cup lemon juice, 1 teaspoon dijon mustard, kosher salt, black pepper, ½ cup olive oil, 1 tablespoon white wine vinegar, 1 teaspoon honey
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Spread the prepared Success Boil-in-Bag Jasmine Rice on to the baking sheet in an even layer and toss with 1-2 tablespoons olive oil until coated. Cook for 15 minutes, stir the rice, then continue cooking for another 15-20 minutes until golden, then remove from oven. The total time will vary depending on your oven.1-2 tablespoons olive oil
- While the rice is baking prepare the veggies by thinly slicing the snap peas, radishes, and persian cucumbers, cutting the avocado into cubes, and slicing the herbs. I like to use a mandolin for the radishes and cucumbers.1 ½ cups snap peas, 1 ½ cups radishes, 1 ½ cups persian cucumbers, 1 avocado, ¼ cup fresh herbs such as mint, basil, and chives
- Toss all the veggies together in large bowl and add in the feta and prepared crispy rice. Rewhisk the dressing if necessary then pour half of it on (see note), toss, then plate with additional herbs and dressing if desired.⅔ cup feta
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