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Spring Rice Salad

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch, Salad
Servings: 6 people



  • 1 cup mixed rice {gluten free} Cooked according to directions
  • About 24 asparagus spears cut into 1/2" to 3/4” segments {roughly 2 cups chopped}
  • 1 cup peas freshly shelled or frozen {about 5 ounces}
  • 1 bunch chives finely chopped {about 2-3 tablespoons}
  • 1 cup walnuts toasted and chopped
  • 2 hard-boiled eggs chopped {[url href="https://ahealthylifeforme.com/perfect-hard-boiled-eggs/" title="Perfect Hard Boiled Eggs"]click here for how to boil eggs[/url]}


  • 1 garlic clove minced finely
  • 1 generous pinch of kosher salt
  • 1 lemon juice only
  • 1/3 cup extra-virgin olive oil



  • Cook rice according to directions.
  • Add rice to serving bowl
  • Return the saucepan to the heat with about 1/2” of water and bring up to a boil. Salt the water and stir in the asparagus and peas and cook for just about 1 minute, just long enough for them to brighten up and lose a bit of their bite.
  • Drain and run under cold water to stop the cooking, and add to the rice.
  • To the rice, asparagus, and peas add chives and 1/2 cup of the walnuts.


  • Add the garlic, salt, lemon juice, and olive oil together and whisk to combine.
  • Drizzle on 1/2 of the dressing and toss to coat. Taste and add more dressing to your liking.
  • Before serving gently toss in additional walnuts and chopped egg.
  • Serve and enjoy.