Salmon and Avocado Rice Salad

Name: Salmon and Avocado Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 3 servings
Ingredients: 250 g Cooked brown rice; 2 fillets Hot Smoked Salmon (flaked); 1 avocado (diced); 100 g mixed greens; 4 mushroom cups (diced); 1 carrot (grated); 4 tbsp avocado oil; 1 tbsp apple cider vinegar; salt & pepper; 3 tbsp Greek yoghurt (to serve); lemon juice (optional)

Felicity MacLeod

Prep 15 mins15m

Serves 3

School is back this week in Australia and this salmon and avocado rice salad is the perfect for the lunchbox for younger and older kids alike.

It's full of energy, protein and flavour; and better still it is super easy to prepare as the salmon is already cooked and if you like you can use microwaveable rice.

Ingredients

250 g Cooked brown rice
2 fillets Hot Smoked Salmon (flaked)
1 avocado (diced)
100 g mixed greens
4 mushroom cups (diced)
1 carrot (grated)
4 tbsps avocado oil
1 tbsp apple cider vinegar
salt & pepper
3 tbsps Greek yoghurt (to serve)
lemon juice (optional)

Instructions

Keep screen awake

1
Cook the brown rice as per the packets instructions and allow the rice to cool.
2
In a large bowl add all the vegetables and dress with avocado oil and apple cider vinegar. Then add a generous amount of freshly cracked pepper and salt.
3
Serve on a large platter and add a large dollop of yoghurt; alternatively if preparing for the lunchbox divide the salad amount containers, top with yoghurt, salt and pepper and some lemon or lime juice to stop the avocado from turning brown.

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