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Salmon, Veg & Wild Rice Salad Bowl
Looking for a quick and tasty lunch idea? This Salmon, Veg & Wild Rice Salad Bowl is delicious and easy to make. Made with shredded lettuce, avocado and capsicum layered on top of Wattie’s SteamFresh Vege Plus Baby Peas, Broccoli and Edamame with Long Grain White and Wild Rice. Simply drizzle with Eta Light & Free Japanese Style Soy & Citrus Dressing and enjoy!
Makes 1
Prep Time 10 minutes
Cook Time 5 minutes
Easy
Ingredients
220g bag Wattie's SteamFresh Vege Plus Baby Peas, Broccoli and Edamame with Long Grain White and Wild Rice
½ cup shredded lettuce
¼ avocado, peeled and sliced
¼ red capsicum, deseeded and sliced
50g wood roasted salmon
1 Tbsp Eta Light & Free Japanese Style Soy & Citrus Dressing
Lemon wedges to serve (optional)
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
Microwave Wattie's SteamFresh Vege Plus Baby Peas, Broccoli and Edamame with Long Grain White and Wild Rice according to bag instructions. Remove from bag and put into a bowl to cool. Step 2
Place shredded lettuce on the bottom of a bowl or plate. Spoon over cooked rice and vegetables. Top with diced avocado and capsicum. Flake over wood roasted salmon. Lightly dress with Eta Lite & Free Japanese Style Soy & Citrus Dressing. Add a lemon wedge on the side if wished. Tips
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1
220 g bag Wattie’s SteamFresh Vege Plus Baby Peas, Broccoli and Edamame with Long Grain White and Wild Rice
2
½ cup shredded lettuce
3
¼ avocado, peeled and sliced
4
¼ red capsicum, deseeded and sliced
5
50 g wood roasted salmon
6
1 Tbsp Eta Light & Free Japanese Style Soy & Citrus Dressing
7
Lemon wedges to serve (optional)
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Cook Time 25 minutes
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