Salmon and rice salad
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 387kcalCarbohydrates: 41.5gProtein: 29.5gFat: 9.800000000000001gSaturated Fat: 3.3gSodium: 314mgFiber: 5.4gSugar: 5.4g
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