Salmon basmati salad with avocado and capers
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Prep Time
10 Minutes
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Cook Time
15 Minutes
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Yield
1
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Difficulty Level
Easy, Quick
Ingredients
- 1½ cups cooked basmati rice
- 2 x 95g cans Safcol Premium Smoked Salmon, drained
- 1 avocado, sliced
- 1 tablespoon capers
- 2 spring onions, finely sliced
- for the pastry
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons caster sugar
- 1 tablespoon grape seed or rice bran oil (or any neutral tasting oil)
Instructions
- Cook the rice according to the instructions on the packet.
- Drain well and set aside until cold, then pile onto a serving platter.
- Cut the avocado in half and remove the seed. Slice lengthwise into long then strips and carefully remove from the skin with a spoon or butter knife (do not use a sharp knife as it will pierce the skin).
- Arrange the avocado and salmon over the rice. Scatter with spring onions and capers.
- Mix all of the ingredients for the dressing together and pour over the salad just prior to serving.
| Servings: | 2 |
| Ready in: | 25 Minutes |
| Course: | Dinner, Side |
| Recipe Type: | Salad |
| Ingredient: | Salmon |
Salmon basmati salad with avocado and capers
This delicious salmon basmati salad with avocado and capers is quick and easy to put together. It really is the perfect midweek dinner.
