Asian Spring Salad

Asian Spring Salad

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The Spekko Rice guest chef this week is Sasha Zambetti, editor of Avocado/Avokado magazine. She has kindly shared her recipe for Asian Spring Salad – enjoy!


200g Spekko Pure Basmati Aromatic Indian Rice

1 orange, peeled and segmented

1 ripe avocado pear, cubed

1 small red pepper, cubed

50g roasted cashew nuts

1 large handful micro greens

1 large handful parsley

15ml rice vinegar

30ml sesame seed oil

30ml orange juice

50ml coconut milk


  1. Cook the Spekko Pure Basmati Aromatic Indian Rice according to packet instructions. Drain and cool.
  2. Segment the orange, reserving the juices for the dressing.
  3. Whisk together the dressing ingredients and pour over the cooling rice.
  4. Peel and slice the avocado. Dice the red pepper. Finely chop the parsley.
  5. Toss together the salad ingredients, including the cooled rice, and serve.

About Sasha
Sasha Zambetti, editor of Avocado/Avokado magazine, is a graduate of the Prue Leith Chefs Academy. She has worked in the food service industry prior to her 7 years in the food media industry. Read more


Once again Spekko is giving Joburg readers the opportunity to win a fabulous Carol Boyes rice bowl and spoon. All you need to do is email Shaun and answer the following question:
What is the name of this weeks’ guest chef?

Entries close on Tuesday, 28th September 2010. One entry per person. Please note, the prizes may differ from the visuals published.

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