Rice Salad

Salmon and rice salad

Course Salad
Servings 4 serves


  • 330 g tinned salmon Flavoured or plan, pink or red
  • 2 zucchini roughly grated
  • 1 carrot roughly grated
  • 2 Lebanese cucumber diced
  • 250 g cherry tomatoes quartered
  • 100 g snow peas thinly sliced
  • ½ red onion onion thinly sliced
  • 1 bunch rocket trimmed, chopped
  • 4 tablespoon Drizzle extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 80 g reduced-fat feta crumbled
  • 3 cups cooked rice Jasmine preferrably


  • Combine rice, tuna, zucchini, carrot, cucumber, tomato, snow peas, onion and rocket in a large bowl to make salad.Step 2 Whisk olive oil, vinegar and lemon juice in a small bowl to make dressing.Step 3 Divide salad among serving bowls or plates. Scatter salad with crumbled feta, drizzle with dressing and serve.


Calories: 387kcalCarbohydrates: 41.5gProtein: 29.5gFat: 9.800000000000001gSaturated Fat: 3.3gSodium: 314mgFiber: 5.4gSugar: 5.4g
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