Give this recipe a try and it will soon become your go-to summer salad! Packed with fresh and nutritious ingredients like avocado, tomato, lime and salmon, this is the perfect dish to share with friends on a warm evening.
Ingredients
- 120 g brown rice
- 1½ medium tomatoes, finely diced
- 1½ medium cucumbers, finely diced
- ½ small red onion, finely diced
- 100 g avocado, finely diced
- Finely chopped fresh chives, to taste
- Finely chopped fresh dill, to taste
- 1 lime juice
- 2 tablespoons capers, rinsed (optional)
- Oil spray
- 170 g salmon fillet, deboned
- 1 small handful baby spinach leaves
How to Make It
- Place the rice and 300 ml of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium-low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool.
- Meanwhile, place the tomato, cucumber, onion and avocado in a medium bowl. Add the chives, dill, lime juice and capers (if using) and gently toss to combine.
- Heat a medium non-stick frying pan over medium heat and spray lightly with oil spray. Add the salmon and cook for 7–10 minutes or until cooked to your liking, turning occasionally. Transfer to a plate and set aside to rest for 2 minutes. Cut into thick slices.
- To serve, place the spinach on two serving plates. Top with the rice, salsa and salmon.