Salmon Brown Rice Salad
I had about 10 minutes to pack myself lunch and voila! Healthy, filling, colorful and delicious, and made with whatever fresh veggies you have on hand. You'll love this one!
I had about 10 minutes to pack myself lunch and voila! Healthy, filling, colorful and delicious, and made with whatever fresh veggies you have on hand. You'll love this one!
Serves: 1
Ready in: 10-15 minutes
You'll Need:
1 tablespoon fresh lime juice
1/2 tablespoon olive oil
1/2 teaspoon agave or honey
1 teaspoon yellow or Dijon mustard
4-6 oz broiled salmon
1/2 cup cooked brown rice
1/4 cup chopped tomato
1/4 cup chopped cucumber
1/4 cup frozen corn kernels, thawed
1/4 cup chopped bell pepper
1/4 cup fresh cilantro, chopped
Ready in: 10-15 minutes
You'll Need:
1 tablespoon fresh lime juice
1/2 tablespoon olive oil
1/2 teaspoon agave or honey
1 teaspoon yellow or Dijon mustard
4-6 oz broiled salmon
1/2 cup cooked brown rice
1/4 cup chopped tomato
1/4 cup chopped cucumber
1/4 cup frozen corn kernels, thawed
1/4 cup chopped bell pepper
1/4 cup fresh cilantro, chopped
Here's How:
1. In the bottom of a salad bowl or take-away container, whisk together the lime juice, olive oil, agave, Dijon mustard, and a sprinkle of salt and pepper until well combined.
2. Use a fork or your hands to pull apart the salmon as you would pulled pork or chicken. Add it to the bowl, along with the brown rice, tomato, cucumber, corn, bell pepper and cilantro. Toss when ready to serve.
1. In the bottom of a salad bowl or take-away container, whisk together the lime juice, olive oil, agave, Dijon mustard, and a sprinkle of salt and pepper until well combined.
2. Use a fork or your hands to pull apart the salmon as you would pulled pork or chicken. Add it to the bowl, along with the brown rice, tomato, cucumber, corn, bell pepper and cilantro. Toss when ready to serve.
