If you’re gonna have tri-tip lying around, in my opinion, the best possible vehicle on which to eat it, is atop a crispy rice salad.

And not just any crispy rice salad, one that’s jam packed with herbs, pickled mushrooms, cucumbers, avocado, peanuts, scallions, shallots, and tossed with nuoc cham dressing. Let me just tell you, this makes the perfect dinner or leftover lunch.

Ingredients:

crispy rice

2 oz micro greens

1 bunch cilantro leaves, stems removed

1 bunch mint leaves, stems removed

1/4 cup sliced green onions

1 scallion thinly sliced

1 english cucumber, peeled, halved, and sliced

1 avocado, peeled, pitted, and diced

1/3 cup dry roasted peanuts

1 pt pickled mushrooms

nouc cham dressing

grilled tri tip

Directions:

Cook crispy rice according to directions, and set aside on paper towels to drain.

In a large bowl, toss together all ingredients. Add in dressing, and toss until just coated.

Top with sliced tri tip.