Chef notes My crispy rice salad is made with long-grain Indian basmati rice and spiced with healing, delicious spices. It's spicy and crunchy and so perfect, especially when cooled off by a coconut yogurt-based chutney dressing, creamy avocado cubes, crunchy cucumbers, chickpeas, sweet tomatoes and sharp red onions. Not to be dramatic, but the biggest issue I have with the state of salads today is the lack of diversity in texture, and this salad truly has it all.