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
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