Diane’s Summer-kissed Kedgeree Salad

Diane’s Summer-kissed Kedgeree Salad
Serves 4 Prep Time 10 minutes Cook Time 20 minutes


  • 2 cups cooked risoni pasta
  • 1 cup sugar snap peas, finely sliced
  • 2 Spring onions, sliced
  • 100g smoked salmon, broken into small pieces
  • 2 hard-boiled eggs, diced
  • 1 tsp lemon pepper seasoning
  • 250mL bottle Eta Lite & Free Chilli & Lime Dressing
  • ½ tsp curry powder
  • Coriander leaves or finely chopped parsley for garnish


  1. In a large salad bowl or on a platter layer the cooked risoni pasta, sugar snap peas, spring onions, smoked salmon and eggs.
  2. Sprinkle with lemon pepper seasoning.
  3. Drizzle Eta Lite & Free Chilli & Lime Dressing over the salad.
  4. Sprinkle with curry powder and coriander or parsley.


Instead of risoni, use cooked basmati rice. If you can’t find sugar snap peas, use green beans.