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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
Easy
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: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
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. Tips
What do I need?
Select All
1
2 cups cooked risoni pasta
2
1 cup sugar sp peas, finely sliced
3
2 Spring onions, sliced
4
100 g smoked salmon, broken into small pieces
5
2 hard-boiled eggs, diced
6
1 tsp lemon pepper seasoning
7
250 mL bottle Eta Lite & Free Chilli & Lime Dressing
8
½ tsp curry powder
9
Coriander leaves or finely chopped parsley for garnish
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