If you love rice salads, this one will drive you crazy for its goodness, the salmon rice salad is a fresh, colorful, and flavorful summer dish, perfect to take out for a picnic, or you can serve it in small single portions for an appetizer buffet, in short, it lends itself to multiple uses! Of course, you can prepare it in advance and enjoy it at the right time! And now if I’ve intrigued you enough, run to the kitchen to try the recipe!
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- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the salmon rice salad
- 4 oz rice for salads
- 5 oz smoked salmon
- 4 oz cherry tomatoes
- 1 cup canned Butter beans (weigh after draining)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- to taste basil (fresh)
- 1 pinch salt
Preparation of the salmon rice salad
First, put the water on the stove, and when it boils, pour in the rice, cook it well, once cooked, drain it and put it in a bowl (glass or steel), season it with 1 tablespoon of oil and 1 of vinegar, mix and let it cool, meanwhile prepare the dressing.
Cut the salmon into small pieces, wash and dry the cherry tomatoes then cut them into 4 parts, add them to the rice, then also add the drained Butter beans, and mix.
Now add the remaining oil, the hand-torn basil, a pinch of salt and mix until all the ingredients are well combined. Cover with cling film and keep in the fridge for at least 30 minutes before consuming, and enjoy this amazing salmon rice salad!
SALMON RICE SALAD
