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



  1. Tear lettuce into bite-sized pieces into large bowl. Add cucumber, cooked and cooled rice, and onion.
  2. In a small bowl combine salsa, sour cream, kefir, and cilantro. Mix well to combine and then taste. Add salt as needed.
  3. Pour salsa-cultured dairy dressing over rice and greens. Toss to combine. Serve as is or chill and serve within a few hours.



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Mexican Salad with Sour Cream and Kefir Dressing

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