Light, refreshing, and packed with texture, this Rice Salad with Dill & Cucumber is the perfect dish for warm days, easy lunches, or a vibrant side at your next gathering. It’s simple to make, filled with nourishing ingredients, and comes together with a bright lemon and olive oil dressing that ties everything together beautifully.
At its base, basmati rice provides a naturally gluten-free, low-fat grain that’s easy to digest and offers a gentle source of energy. Cooling the rice before combining it with the rest of the ingredients makes this salad ideal for meal prep or make-ahead meals.
Fresh dill brings a clean, herbaceous flavor and also offers antioxidants and antimicrobial properties. Cucumber and radishes add a hydrating crunch, loaded with water and fiber to support digestion and help you stay refreshed. A handful of toasted walnuts adds richness, protein, and heart-healthy fats, making the dish satisfying and nutritionally balanced.
The lemon juice and white vinegar dressing not only brighten the flavors but also aid in digestion and balance the richness of the olive oil and nuts. It’s a simple combination that lets each ingredient shine.
This Rice Salad with Dill & Cucumber is as nourishing as it is delicious—perfect for lunchboxes, picnics, or a light dinner. Serve it chilled, and enjoy a bowl full of freshness, texture, and plant-powered goodness.
Recipe
Serves 2
6.3 oz. (180g) basmati rice
1 oz. (30g) fresh dill, chopped
1 cucumber, sliced
1 lemon, juiced
2.1 oz. (60g) walnuts, toasted
10 radishes, sliced
How to Prepare
Cook rice according to package instructions. Drain and cool completely.
In a bowl, whisk 5 tbsp. olive oil, lemon juice, and 2 tbsp white vinegar. Season with salt and pepper.
In a large bowl, mix the cooled rice with dill, cucumber, and radishes. Add dressing and toss.
Top with toasted walnuts and serve.
