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 takeaway meal to bring along to work and during free time. It’s a gluten-free and lactose-free recipe, rich in ingredients, but the stars are the fresh salmon and avocado. This dish was created as a recycling idea to use up leftover rice and steamed fresh salmon. This delicious single dish can also be enriched with smoked salmon, to add an extra note; or we can add pickled capers (well rinsed from the preserving 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: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 9 oz fresh salmon already cooked
- 1.5 lbs cooked rice (approximately 10.5 oz uncooked)
- 1 avocado
- 4 salad tomatoes
- 1 stalk celery
- 1 fresh spring onion
- 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 on the spot. I used long grain “B” rice, very similar to Basmati rice, but you can also use generic salad rice.
When raw, my rice weighed 10.5 oz and it was cooked al dente, which I highly recommend to avoid ending up with rice that’s too soft, especially if it will be eaten long after preparation.
As for the salmon, it was a medium-small size, about 40 oz, steamed, from which I had 2 nice cooked fillets weighing a total of 9 oz.
When the rice is al dente, drain it thoroughly and transfer it to a large bowl, add a drizzle of extra virgin olive oil and mix coarsely, letting it cool while we prepare all the other ingredients.
Wash all vegetables and spices (tomatoes, cucumbers, celery, chives, etc.), remove any waste parts, and chop or dice them, slice them, according to taste and the type of vegetable and spice used.
Finally, peel the avocado, divide it into two parts, and slice it thinly or into cubes (as preferred), add it to the other ingredients, completing the dish with a bit of grated zest and the juice of the lemon
Adjust the 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
