To make the dressing, combine avocado oil, soy sauce, lime juice, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes in a bowl. Whisk well and set aside. You want the flavors to meld, so give it a minute to come together.
In a large bowl, combine the cooked brown rice and shredded chicken (if using). Make sure the rice is fluffy and separated. The combination of warm rice and chicken adds a lovely base to the salad.
Bring a large pot of salted water to a boil and prepare a large bowl of ice water nearby. This will help keep the veggies crisp and vibrant. You’ll want to drop the broccoli and asparagus into the boiling water for just a couple of minutes. They should be tender but still bright green.
After 2 minutes, transfer the blanched veggies to the bowl of ice water for 1 minute. This shocking process stops the cooking and maintains that vibrant color. Drain well afterward.
Place the cooled broccoli and asparagus on a clean kitchen towel to dry. It's important to remove excess moisture, allowing the dressing to cling better to the salad.
Add the broccoli, asparagus, cucumbers, avocado, green onions, and cilantro to the bowl with the rice and chicken. Stir gently to combine all the ingredients, ensuring that each bite has a little bit of everything.
Drizzle the prepared dressing over the salad, ensuring all the ingredients are evenly coated. This is where the magic happens! The dressing ties all the wonderful flavors together.
Sprinkle with sesame seeds and any peanuts or cashews if you’re using them. These will add a delightful crunch and visual appeal.
Serve chilled or at room temperature, enjoying the refreshing and satisfying flavors of your Sesame Ginger Rice Salad. This salad can be the star of any meal or a hearty side!
