Ingredients for Rice Salad
For salad
- 2 dl whole grain rice
- 250 g of green beans
- 500 g broccoli
- 1 avocado
- juice of ½ lemon
- 100 g of fresh salads
- 1 bunch of spring onions
- 1 small bundle of broad-leaved parsley
- 1 red chili
- 1 clove of garlic
- 1 tablespoon olive oil
- 1 tablespoon red or white vinegar
- salt and pepper
- 300 g of hot smoked salmon
coriander Dressing
- 2 dl yogurt natural, 1½%
- 1 tablespoon mayonnaise
- salt and pepper
- 1 bundle of coriander
Accessories
- 4 slices of coarse wheat bread, 200 g
Cooking
Whole grain rice salad
Rinse the rice and cook as instructed on the package. Sift them into a sieve and allow to drain.
Sip the beans. Divide the broccoli into small bouquets. Boil beans and broccoli in lightly salted water for approx. 3 minutes until tender with a little bite. Let the vegetables cool. If necessary, halve the beans.
Cut the avocado into thin boats and drizzle with lemon juice. Rinse the salad and toss it dry. Cut the spring bulbs and save them for later. Rinse and chop parsley. Strain the chilli, scrape out the kernels and finely chop the chilli. Finely chop the garlic.
Turn rice with beans, broccoli, avocado, lettuce, parsley, chili, garlic and olive oil. Season the salad with vinegar, salt and pepper. Divide the salmon into smaller pieces and spread it in the salad.
Coriander dressing
Stir yogurt with mayonnaise and season with salt and pepper. Chop the coriander and turn it into the dressing.
Top the rice salad with spring onions, drizzle coriander dressing over and serve bread for.
Energy distribution per person
Energy: 2722 kJ (648 kcal).
Carbohydrate: 82 g.
Fat: 22 g, including 4g saturated fat.
