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.
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: 2722 kJ (648 kcal).
Carbohydrate: 82 g.
Fat: 22 g, including 4g saturated fat.
This post was published on March 22, 2020 8:43 pm