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California Salad

california salad
  • (8.8 oz. package) precooked white rice in microwavable cups
  • (3 Tbsp.) seasoned light rice vinegar
  • (1 head) Boston lettuce
  • (1) seedless cucumber, unpeeled and thinly sliced
  • (1) ripe avocado, thinly sliced
  • (1 lb.) surimi (imitation crabmeat), broken into 1 in. chunks
  • (3 Tbsp.) reduced-sodium soy sauce
  • (2 Tbsp.) slivered pickled ginger

California Salad

Tender white rice, cucumber, avocado and surimi served over Boston lettuce with a soy dressing.

Preparation Time
About 10 minutes
Cook Time
About 5 minutes


  1. 1Heat rice cups according to package directions. Combine with 1 Tbsp. vinegar in a medium bowl.
  2. 2In a small bowl, combine soy sauce and 2 Tbsp. seasoned vinegar. On a serving platter, top lettuce with rice, cucumber, avocado and surimi.
  3. 3Pour dressing over top, add ginger and serve.

Nutritional Information

Serving Size: 1/4 of salad

Amount Per Serving:
  • Calories 310
  • Total Fat 9 g
  • Total Carbohydrate 42 g
  • Protein 18 g
  • Cholesterol 23 mg
  • Sodium 1685 mg
  • Fiber 3 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Salads with Fish

Recipe Ethnicity: Asian

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Fish

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.