Mexican Rice Salad with Sour Cream and Kefir Dressing
This is the perfect combination of spicy, salty, creamy, and fresh. The rice adds a filling element to an otherwise raw or cultured dish perfect for a light lunch or as an accompaniment to tacos or enchiladas.
1 head of lettuce
1 cucumber, peeled and diced
5 cups cooked white or brown rice, cooled
1/2 red onion, diced
1-1/2 cups lacto-fermented salsa (or other salsa)
1/2 cup sour cream
1/2 cup milk kefir
1 bunch of cilantro, chopped
Salt to taste
Tear lettuce into bite-sized pieces into large bowl. Add cucumber, cooked and cooled rice, and onion.
In a small bowl combine salsa, sour cream, kefir, and cilantro. Mix well to combine and then taste. Add salt as needed.
Pour salsa-cultured dairy dressing over rice and greens. Toss to combine. Serve as is or chill and serve within a few hours.