Looking for a salad that will fill you up for longer? We've got it! If you're tired of the same old vegetable mixes, this bowl with crunchy baked rice, salmon, and edamame beans will rock your world. It's the perfect balance: warm, crunchy rice, cold, fresh vegetables, healthy oils from avocado, and a heavenly, spicy dressing on top. Food full of colours, nutrients and good macros.🥗
Nutrition (1 serving)
- 678 kcal
- 64 g carbohydrates
- 22 g fats
- 33 g protein
Per 1 portion
- 120 g fillets of wild salmon in brine
- 80 g salad mix
- 80 g cucumber
- 60 g edamame
- 50 g jasmine rice
- 30 g pad thai sauces
- 50 g avocado
- onion granules
- chilli flake
- garlic granules
- 2 ml avocado oil
- 8 g mayonnaise
- 15 g sriracha sauce
- 20 g Greek yoghurt
Instructions
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Start by cooking rice according to the instructions. Even better, use some leftover rice.
👉🏻 The rice amount on the ingredients list is uncooked rice.
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Mix the cooked rice with the pad thai sauce and add the garlic and onion granules and chilli flakes. Spread the mixture on a baking tray and spray with oil. Place it in an oven preheated to 190 °C for 15 minutes, until crunchy.
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Meanwhile, chop all the veggies and start to plate up! Add the salad, cucumber, fried edamame beans, and chopped avocado to a bowl. Top it with high‑quality fillets of wild salmon, which will add protein and healthy fats.
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Sprinkle the crunchy rice over the top, together with some spring onion. Drizzle over a dressing from mayo, sriracha and Greek yoghurt. Enjoy!
