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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
  • ½ red onion, diced
  • 1½ cups lacto-fermented salsa (or other salsa)
  • ½ cup sour cream
  • ½ 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 dressing over rice and greens. Toss to combine. Serve as-is or chill and serve within a few hours.


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Taco shell bowl containing salad with rice, salsa, and cheese

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