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Avocado, salmon and brown rice salad
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"Creamy avocados have a subtle, slightly nutty flavour and are best paired with zingy flavours that offset their richness, such as lime, ginger and chilli."
150g brown rice
4 tbsp rice vinegar
1 tbsp grated fresh root ginger
3 tbsp olive oil
2 tsp clear honey
150g radishes, finely sliced
75g watercress, thick stalks removed
160g hot smoked salmon, flaked
2 avocados, sliced
1. Cook the brown rice according to pack instructions. Meanwhile, mix the rice vinegar with the ginger, oil and honey, then season.
2. When the rice is cooked, drain, then toss with the dressing, radishes and watercress. Gently toss with the salmon and avocado slices. Season and serve.
Typical values per serving:
This recipe was first published in February 2012.