A super quick and delicious first course, the rice salad with salmon and eggs is very easy to prepare. Enriched with avocado, which pairs wonderfully with both the salmon and the eggs, it practically only requires boiling the eggs and cooking the rice. Perfect to bring for lunch or dinner when away from home, it’s also a rich dish to serve when it’s hot. Let’s get to work and prepare the rice salad with salmon and eggs together.
If you’re looking for more grain salads, here are some ideas to try!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing the Rice Salad with Salmon and Eggs
- 1 1/2 cups brown rice
- 1 ripe avocado
- 4 eggs
- 5.3 oz smoked salmon
- A few leaves fresh basil
- to taste salt and pepper
- A few tablespoons extra virgin olive oil
Tools
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- Saucepan
Steps for Preparing the Rice Salad with Salmon and Eggs
First, prepare the hard-boiled eggs. Place them in cold water in a saucepan. Put on the stove and cook for 7-8 minutes from when the water starts boiling. Once cooked, place them in cold water. Then peel them and cut them into wedges.
Boil the rice in plenty of salted water. Drain it well al dente, season with extra virgin olive oil, and let it cool.
Cut a ripe avocado in half, remove the pit, and dice it. Slice the salmon. Mix the rice with avocado and salmon, add a touch of fresh basil, garnish with egg wedges, add a drizzle of raw oil, and place in the fridge for a couple of hours before serving.
Storage
You can store the rice salad in the fridge for two or three days.
