Lemony Avocado and Salmon Rice Salad

Light and delicious, this rice salad is easy to make but packed with flavour!

Summer calls for pasta and rice salad! Are you with me on this?

I love to make a large batch on Sunday morning, then put it in my fridge so that I have a refreshing and nutritious dinner waiting for me when I am back from the beach.

Any leftovers? They would be my lunch on Monday!
I am all about conveniency! 🙂

For the rice you can use any type you like: black, white, brown, red! This time I made a mix of white and red rice.
What I loved about this dish was the lemony flavour which matched so well with the smoked salmon. And should I mentioned the creaminess given by the avocado???

Alright, I’ll stop chatting and I’ll show you how to make it!

Ingredients (serves 1):

  • 80 g uncooked rice (mix of white and red rice)
  • 1 tbsp extra virgin olive oil
  • Himalayan salt and ground black pepper
  • 100 g grilled eggplant and zucchini, sliced
  • 100 g cherry tomatoes, chopped
  • 50 g smoked salmon
  • fresh mint and basil
  • 1/4 lemon
  • 40 g peeled ripe avocado
  • Himalayan salt and ground black pepper

Boiled the rice into salty water, drain, rinse under cold water and set aside

Add up sliced grilled zucchini, eggplant and diced tomatoes.

Dress with a pinch of Himalayan salt, some ground black pepper and the olive oil.

Cut the salmon into strips, season with lemon juice and gently stir it into the bowl of rice.

Top it off with some avocado, more basil

and refrigerate for a couple of hours before serving.



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.