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Diane’s Summer-kissed Kedgeree Salad
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Diane’s Summer-kissed Kedgeree Salad

A stunning combination of risoni pasta, smoked salmon, sugar sp peas and egg. To take this kedgeree salad to the next level and add a little zing, simply pair with Eta Lite & Free Chilli & Lime Dressing!

Makes 4
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
2 cups cooked risoni pasta
1 cup sugar sp 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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
In a large salad bowl or on a platter layer the cooked risoni pasta, sugar sp peas, spring onions, smoked salmon and eggs.
Step 2
Sprinkle with lemon pepper seasoning.
Step 3
Drizzle Eta Lite & Free Chilli & Lime Dressing over the salad.
Step 4
Sprinkle with curry powder and coriander or parsley.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups cooked risoni pasta
1 cup sugar sp peas, finely sliced
2 Spring onions, sliced
100 g smoked salmon, broken into small pieces
2 hard-boiled eggs, diced
1 tsp lemon pepper seasoning
250 mL bottle Eta Lite & Free Chilli & Lime Dressing
½ tsp curry powder
Coriander leaves or finely chopped parsley for garnish
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