Salmon and Kale Wild Rice Salad
Healthy Kale and Salmon salad with wild rice, straight from the Tilda Kitchen.
- 31 - 60 Minutes
- Medium
- Serves 4
How to make Salmon and Kale Wild Rice Salad
Method
Ingredients
Ingredients
- 1 pouch of Tilda Steamed Brown Basmati & Wild Rice
- 4 non smoked pre-cooked salmon fillets
- 2 large handfuls of each: parsley, coriander, basil and mint, roughly chopped
- Handful of chives, snipped
- 200g kale
- 100g green beans, trimmed and halved
- 1⁄2 a cucumber, cut into bite-sized pieces
- 12 cherry tomatoes, cut into quarters
- 4 spring onions, finely chopped
- Juice of 1 lemon
- Drizzle of olive oil
How to make Salmon and Kale Wild Rice Salad
-
Heat a pouch of Tilda Steamed Wholegrain Basmati & Wild Rice according to the instructions. Drain and wash through with lots of running cold water to cool it down and then transfer into a bowl. Toss through the herbs
-
Cook the kale and green beans in boiling water for 3-4 minutes. Rinse with cold water and drain well. Transfer to a bowl
-
Gently flake the salmon and add to the bowl with the cucumber, tomatoes and spring onions and toss gently
-
Squeeze lime juice and drizzle the olive oil over the rice
