I have been on a mission to get my husband to fall in love with salads for over a decade, and I think we’ve finally perfected the formula. We need protein, we need texture—he loves a crunch—and a carb addition is always a win. Hence, our favorite bone broth rice included in this recipe.
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It’s the meal we come back to when we want to ease into the week after an indulgent weekend without feeling like we’re sacrificing anything. This bowl is packed with protein from the beef, edamame, and bone broth rice, every bite is stacked with flavor and texture from all the crunchy vegetables. Fresh, filling, incredibly satisfying, and absolutely worthy of the Monday night dinner rotation.
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Kid Tip: I roll the meat, rice, whatever veggies they’ll tolerate, and a little cheese into a flour tortilla—and suddenly it’s“burrito night!” Everyone wins.
Salad Ingredients
Salad Serves: up to 4 entrée size bowls ( if for 4 I would personally double the protein and use the rest for leftovers)
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1 lb ground beef or meat of choice (I use Force of Nature's, my method below)
1/2 cup cooked "bone broth jasmine rice" (my method below)
1 cup organic frozen edamame
1/2 cup organic frozen sweet corn
3 Persian cucumbers, peeled and sliced
2 carrots, peeled and diced
1/2 cup mini bell peppers, de-seeded and sliced
1/3 cup diced red onion
1/2 cup shelled pistachios
1.5 tbsp olive oil
1.5 tbsp red wine vinegar
Fresh lemon
Salt and pepper to taste
1/2 cup cooked "bone broth jasmine rice" (my method below)
1 cup organic frozen edamame
1/2 cup organic frozen sweet corn
3 Persian cucumbers, peeled and sliced
2 carrots, peeled and diced
1/2 cup mini bell peppers, de-seeded and sliced
1/3 cup diced red onion
1/2 cup shelled pistachios
1.5 tbsp olive oil
1.5 tbsp red wine vinegar
Fresh lemon
Salt and pepper to taste
Bone Broth Rice
Rinse: 1 cup of jasmine white rice in a fine-mesh sieve until the water runs clear.
Melt: 1 tablespoon of ghee or olive oil in a large saucepan over low heat. Add the rice and stir to coat.
Pour: 2 cups of room-temperature bone broth and bring the liquid to a boil.
Cover: Cover the pot with a tight-fitting lid and reduce the heat to a gentle simmer. Allow to cook until all the broth has fully absorbed, about 10 to 15 minutes.
Steam: With the lid on and heat off, allow the rice to steam for about 5 minutes. Fluff with a fork and season with salt to taste.
Ground Beef
1 lb ground beef
3/4 tsp kosher salt, or to taste
1/4 tsp garlic powder (optional)
3/4 tsp kosher salt, or to taste
1/4 tsp garlic powder (optional)
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Preheat the pan. Place a stainless-steel skillet over medium-high heat for about 2 minutes. The pan should be hot before the beef is added—this is key to preventing sticking and getting a good sear.
Add the beef. Place the ground beef directly into the dry pan. If your beef is fairly lean, you can add about 1 tsp olive oil or ghee first; fattier beef doesn’t need it.
Let it sear. Press the beef into an even layer and leave it completely undisturbed for 2–3 minutes. This allows it to brown and naturally release from the stainless steel.
Season & break apart. Sprinkle with the salt and garlic powder, then flip sections of the beef and break them into bite-size crumbles with a wooden spoon or spatula.
Finish cooking. Continue cooking for another 4–6 minutes, stirring occasionally, until the beef is browned throughout and no pink remains. Avoid constantly stirring—it browns better when it has time to sit against the hot pan.
Last step. Remove from the heat. If there is excess rendered fat, carefully drain before using.
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Build Your Beef, Rice & Crunchy Veggie Salad
Sauté the corn & edamame. Using the same pan you cooked the beef in, heat a small drizzle of olive oil or ghee over medium-high heat. Once the pan is hot and the oil begins to sizzle, add the frozen corn and edamame.
Let it brown. Sauté until heated through and the corn begins to get golden and slightly charred in spots. Don’t stir constantly—letting it sit against the hot pan for a minute or two is what gives you that delicious caramelized flavor.
Build the salad. Add the cucumbers, carrots, peppers, onion, and pistachios to a large mixing bowl. Allow the corn and edamame to cool slightly, then add them to the bowl.
Dress the salad. Drizzle with extra-virgin olive oil and red wine vinegar, followed by a generous squeeze of fresh lemon. Season with salt and freshly cracked black pepper, then toss really well.
Taste & adjust. Give it a taste before adding anything else. For more brightness and acidity, add another splash of red wine vinegar or squeeze of lemon. Add another pinch of salt if the flavors need a little more lift.
Finish & serve. Divide the dressed salad between bowls and top each with warm rice and seasoned ground beef. Or, for an easy family-style version, add the rice and beef directly to the salad and toss everything together before serving.
Tip: If you’re mixing the rice and beef directly into the salad, give everything one final taste before serving. The rice will soak up some of the dressing, so you may need an extra splash of vinegar, drizzle of olive oil, and pinch of salt to bring all the flavors back to life.
