Spring Rice Salad with Lemon Dressing

Spring Rice Salad with Lemon Dressing is a bright and fresh salad made for any occasion. Featuring white rice cooked in vegetable broth, shallots, and lemon zest, then combined with fresh asparagus, peas, red bell peppers, and a simple lemon dressing that tastes like a sunny day.

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What You’ll Love About Spring Rice Salad with Lemon Dressing

I am so thankful spring is now in session. Goodbye rain, hello warmth and sun–in my dreams actually. As a native to the pacific northwest we see more rain than we do sunshine, but it’s coming folks, and my inspiration starts in the kitchen!

This Spring Salad with Lemon Dressing is a fantastic dish to bring sunshine to the table. It’s a wonderful add-on for any occasion, so whether you’re hosting an Easter celebration, or you need a simple side dish for your weeknight dinner, this salad offers fresh flavors, health, and deliciousness.

Making this salad is super easy and filled with all good things like basmati rice, which is fragrant and nutty, tender asparagus, sweet peas, and fruity red bell peppers for freshness and crunch. The zesty lemon herb dressing adds a tangy touch, bringing life to the whole dish.

You might also enjoy my Confetti Wild Rice Pilaf. A colorful side dish that’s equally delicious and beautiful.

Key Ingredients

• Rice– Here I use basmati white rice because I love the subtle flavor and texture it offers this salad.
• Shallot- Shallots are mild in flavor but offer any dish savory, earthy notes.
• Vegetable broth– This keeps the salad totally vegetarian and offers a touch of sweetness, but feel free to use chicken broth.
• Lemon zest– We use this while the rice cooks to infuse citrus flavor.
• Vegetables– Fresh asparagus, frozen peas, red bell pepper.
• Lemon dressing– Olive or avocado oil, lemon juice, garlic, Dijon mustard, honey, salt, pepper, fresh parsley and basil.

Substitutions

Highlighted Tip

• Use raw veggies in this salad. The great thing about this rice salad is you don’t need to cook the veggies. They will steam cook with the rice and softened just enough to have the perfect texture with the tender rice. This makes the salad super fresh tasting.

Step By Step Directions

See full instructions in recipe card below

Step One. In a medium pot with a fitted lid sauté shallots with olive oil until softened, then add rice, broth, and lemon zest. Bring to a boil and place the lid on. Cook for 12-15 minutes.

Step Two. While the rice cooks make the lemon dressing by combining all the dressing ingredients in a small bowl.

Step Three. When the rice is cooked add asparagus pieces and thawed peas over the top of the rice. Don’t stir. Place the lid back on and allow to set for 10-minutes. Fluff the rice after the 10-minutes then transfer to a larger bowl to cool completely.

Step Four. When rice has cooled add red bell peppers and lemon dressing. Toss well to combine, taste for seasonings, and serve.

Tips

Common Questions

More Spring Salads To Enjoy

• Marinated Vegetable Salad
• Creamy Cucumber Tomato Salad
• Creamy Broccoli Salad
• Mediterranean Quinoa Salad
• Bacon and Pea Pasta Salad

Spring Rice Salad with Lemon Dressing

Spring Rice Salad with Lemon Dressing is a bright and fresh salad made for any occasion. Featuring white rice cooked in vegetable broth, shallots, and lemon zest, then combined with fresh asparagus, peas, red bell peppers, and a simple lemon dressing that tastes like a sunny day.

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Resting time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 5 servings

Calories: 300kcal

Equipment

• 1 medium pot with fitted lid
• 1 medium bowl
• 1 small bowl

Ingredients

For The Rice

• 1 tbsp olive oil
• 1 small shallot, sliced thin, about 1/4 cup
• 1 cup basmati rice, rinsed with cold water
• 2 cups vegetable or chicken broth
• 1 tsp lemon zest

Vegetables

• 1 cup asparagus, diced in 1/4 inch pieces
• 1 cup frozen, thawed peas
• 1/2 cup red bell pepper, diced small

For The Lemon Dressing

• 1/4 cup olive oil
• 3-4 tbsp lemon juice, about 1 small lemon
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1 garlic clove, smashed
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• salt and pepper to taste

Instructions

• In a medium pot with fitted lid heat oil over medium heat. Add shallots and cook until softened, about 2-3 minutes. Add rice, vegetable or chicken broth, and lemon zest. Stir and bring to a boil. Place the lid on and cook for 12-15 minutes without lifting the lid.

  1 tbsp olive oil

  1/4 cup shallots, sliced

  1 cup basmati rice

  2 cups vegetable or chicken broth

  1 tsp lemon zest
• While the rice cooks make the lemon dressing by combing all the dressing ingredients in a small bowl using a whisk. Set aside until ready to use.

  1/4 cup olive oil

  3-4 tbsp lemon juice

  1 tsp Dijon mustard

  1/2 tsp honey

  1 garlic clove smashed

  3 tbsp parsley, chopped

  2 tbsp basil, chopped

  salt and pepper to taste
• When the rice has absorbed all the liquid add the asparagus and peas right over the top of the rice. Don't stir, and immediately place the lid back on to set for 10-minutes. This will softened the asparagus and peas just enough for the perfect texture.

  1 cup asparagus, cut in 1/4 inch pieces

  1 cup frozen peas, thawed
• After the 10-minutes, fluff the rice and transfer to a medium size bowl to cool. You want to cool the rice before adding the dressing and bell peppers. This will take about 20-minutes.
• When the rice is cooled, add bell peppers and pour in all the dressing, discarding the smashed garlic. Use a large spoon to toss well so the dressing coats all the rice and veggies. Taste for seasonings and serve.

  1/2 cup red bell peppers, diced small

  prepared dressing

Notes

Tips

 

• Cut the veggies into bite size pieces- You’ll want to make sure the veggies are roughly the same size so each bite has a little bit of everything. I aim for the size of the peas.
• Use raw veggies in this salad. The great thing about this rice salad is you don’t need to cook the veggies. They will steam cook with the rice and softened just enough to have the perfect texture with the tender rice. This makes the salad super fresh tasting.
• Don’t use short-grain rice- Short-grain rice has a lot of starch and won’t produce a light and fluffy result. Make sure to use long-grain rice for this recipe.
• Add chicken and make it a meal- This is a great salad to enjoy for lunch the next day. Add shredded cooked chicken or other proteins you enjoy for a complete and healthy lunch idea.

 

Substitutions 

 

• Rice- Other options for rice include long-grain white rice, jasmine, long-grain brown rice, wild rice, or use couscous.
• Vegetables- You can get creative with the veggies in this rice salad. Add broccoli, carrots, snap peas, green beans, etc..

 

Common Questions 

 

Can I make this low-carb by adding cauliflower rice?

Yes! You can use cauliflower rice instead of traditional white rice, however, you’ll need to adjust the cooking instructions because the cauliflower rice will not absorb the vegetable broth like it does the rice. Consider cooking the cauliflower rice with 1/4 cup vegetable or chicken broth to infuse flavor. 

Is this rice salad best served at room temperature or chilled?

Both! Although, I prefer this salad at room temperature.

Can I prep this salad ahead of time?

Yes! If serving this salad for a dinner party the following day, you can make it in advance 24 hours prior. I feel this salad is best enjoyed within the first 2 days, however, it will last 4-5 days in the refrigerator.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

 

Nutrition

Calories: 300kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 394mg | Potassium: 232mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1294IU | Vitamin C: 36mg | Calcium: 32mg | Iron: 2mg

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