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

Diane’s Summer-kissed Kedgeree Salad

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Cook Minutes 30 Min
Prep : 10 minutes Cook: 20 minutes
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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!

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4 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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How do I make it ?
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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.
Watch How To Video
Kraft Kitchen Tips!
Instead of risoni, use cooked basmati rice. If you can’t find sugar sp peas, use green beans.
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