Salmon, Avocado & Brown Rice Salad

A mix of warm ingredients with salad is always a delicious dish. Add in a gorgeous dressing and you have a meal that will definitely satisfy.

TIP: We love a mix of brown rice and quinoa, however either one on its own is also delicious. Also, visit our dressings section to change up the dressing. Honey Mustard or Spicy Thai dressings - yum!

Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

120 grams of salmon fillet

1/4 cup of cooked brown rice

1/4 cup of cooked quinoa

1/4 avocado, sliced

4 grape or cherry tomatoes, halved

8 slices of cucumber

Cos or butter lettuce leaves

1 long green shallot / scallion, sliced lengthways

Sprinkle of black sesame seeds or nigella seeds (optional)

A few coriander leaves (optional)

1/2 teaspoon of extra virgin olive oil or coconut oil

Yoghurt, Coriander & Lemon Dressing

2 tablespoons of coconut yoghurt or greek yoghurt

1/4 cup of coriander leaves

Zest of one small lemon

1 teaspoon of lemon juice

1 small clove of garlic, sliced

Pinch of sea salt

Method

Cook the brown rice and/or quinoa as per instructions & keep it warm to serve.

Make the dressing by blitzing all ingredients together in a *small blender.

Prepare the salad ingredients and place into a serving bowl.

Heat a small pan to a medium heat with 1/2 tsp extra virgin olive oil. Cook the salmon for a few minutes each side until cooked to your liking. Cooking time will depend on the size and shape of your fillet.

Place the salmon on top of the salad, add the yoghurt dressing, sprinkle of black sesame seeds & some coriander leaves.

*Note if you don’t have a small blender you can use a mortar & pestle or just mince and chop your ingredients finely and mix together for the dressing.

Calories: 556
Protein: 30.8
Carbs: 26.7
Fibre: 4.9
Fat: 35.3

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