Salmon and Kale Wild Rice Salad

Name: Salmon and Kale Wild Rice Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
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

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

31 - 60 Minutes
Medium
Serves 4

This recipe uses:

White and Brown Basmati Rice Blend

Where to buy

How to make Salmon and Kale Wild Rice Salad

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

How to make Salmon and Kale Wild Rice Salad

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
Cook the kale and green beans in boiling water for 3-4 minutes. Rinse with cold water and drain well. Transfer to a bowl
Gently flake the salmon and add to the bowl with the cucumber, tomatoes and spring onions and toss gently
Squeeze lime juice and drizzle the olive oil over the rice

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