Serves: 2
Ingredients:
- 1 cup cooked brown rice
- 200 g cooked salmon
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp dill or parsley
- Juice of 1 lemon
- 1 tbsp olive oil
Method
Place the cooked brown rice into a large bowl and fluff it gently with a fork so the grains separate. Flake the cooked salmon into bite-sized pieces and add it to the bowl. Add the diced cucumber, cherry tomatoes and herbs. In a small bowl, whisk together the lemon juice and olive oil, then pour over the salad. Season lightly with sea salt and pepper and toss very gently so the salmon does not break up too much. Serve straight away or chill slightly before serving.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
