Wild Rice and Seared Salmon

WORDS: PHOTOGRAPHY

 

 

Ingredients

1 cup cooked wild rice (equivalent to 1/2 cup uncooked)

2 portions of seared salmon, broken into small chunks

1/2 cup sliced cucumber

2 cups rocket leaves

2 cups baby spinach leaves

1 cup sunflower sprouts

Pickled daikon, radish and ginger*

1/2 small avocado, sliced

 

*To pickle vegetables, thinly slice 1/4 daikon, 4 radishes and a 1 inch piece of ginger. Place in a jar with 1 diced red chilli, 2-3 TB sugar, and cover with rice vinegar. Leave for two days.

 

Citrus Coriander Dressing

20ml each of lemon, lime and grapefruit juice

2 tsp olive oil

1 TB coriander, finely chopped

1 spring onion, finely diced

 

Preparation

Place the wild rice, chicken, cucumber, rocket, baby spinach, watercress and sunflower sprouts into a large bowl and toss to combine.

Place lemon/lime/grapefruit juice, olive oil, coriander and spring onion into a small bowl and whisk to combine.

Divide the salad between two bowls to serve. Drizzle dressing over each salad and garnish with sliced avocado.

 

Nutrition per serve (minus garnish)

580kcal / 2440kJ

Carbohydrate 25g

Protein 45g

Fat 32g

Fibre 9g