The rice salad with salmon and avocado is part of the cold main courses that can be prepared when the heat starts or as a packed meal to take with you to work and in your free time. It’s a gluten-free and lactose-free recipe, rich in ingredients, but the main stars are the fresh salmon and avocado. This dish originated as a recycling idea to use up leftover rice and steamed fresh salmon. This delicious single dish can also be enriched with smoked salmon, for an extra note; or we can add pickled capers (well rinsed from the preservation liquid), carrots, sun-dried tomatoes, and so on. Try this recipe also with short pasta.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 9 oz cooked fresh salmon
- 25 oz cooked rice (about 10.5 oz raw)
- 1 avocado
- 4 salad tomatoes
- 1 stalk celery
- 1 fresh scallion
- to taste fresh chives
- to taste fine salt
- to taste extra virgin olive oil
- 1 lemon
- 1 cucumber
Steps
If you don’t have leftover rice, you can prepare it at the moment. I used “long B” rice, very similar to Basmati rice, but you can also use generic rice for salads.
Raw, my rice weighed 300 grams and was cooked al dente, which I strongly recommend to avoid ending up with overly soft rice, especially if it will be eaten long after preparation.
As for the salmon, it was a medium-small size, about 1150 grams, steamed, from which I had 2 nice cooked fillets left, weighing a total of 243 grams.
When the rice is al dente, drain it perfectly and transfer it to a large bowl, add a drizzle of extra virgin olive oil and mix roughly, letting it cool while we prepare all the other ingredients.
Wash all the vegetables and spices (tomatoes, cucumbers, celery, chives, etc…), remove the waste parts and chop or dice them, slice them, according to the taste and the type of vegetable and spice used.
Finally, peel the avocado, divide it into two parts and cut it into thin slices or chunks (as we prefer), add it to the other ingredients, completing the dish with a bit of grated zest and the lemon juice
Adjust with salt and extra virgin olive oil, mix well, cover and transfer the bowl to the fridge until it’s time to serve our fragrant rice salad with fresh salmon and avocado.
Bon appetit
