salmon and wild rice salad
Tilda Kitchen Recipe created by Tilda Kitchen

Salmon and Kale Wild Rice Salad

35 mins
  • Serves 4
  • Adventurous
  • Prep: 25 mins
  • Cook: 10 mins

Healthy Kale and Salmon salad with wild rice, straight from the Tilda Kitchen.

  • Wholegrain

Ingredients

  • 1 pouch of Tilda Steamed Brown Basmati & Wild Rice
  • 4 non smoked pre-cooked salmon fillets
  • 2 large handfuls of each: parsley, coriander, basil and mint, roughly chopped
  • Handful of chives, snipped
  • 200g kale
  • 100g green beans, trimmed and halved
  • 1⁄2 a cucumber, cut into bite-sized pieces
  • 12 cherry tomatoes, cut into quarters
  • 4 spring onions, finely chopped
  • Juice of 1 lemon
  • Drizzle of olive oil

Cook

  1. Heat a pouch of Tilda Steamed Wholegrain Basmati & Wild Rice according to the instructions. Drain and wash through with lots of running cold water to cool it down and then transfer into a bowl. Toss through the herbs
  2. Cook the kale and green beans in boiling water for 3-4 minutes. Rinse with cold water and drain well. Transfer to a bowl
  3. Gently flake the salmon and add to the bowl with the cucumber, tomatoes and spring onions and toss gently
  4. Squeeze lime juice and drizzle the olive oil over the rice

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