Home Recipes Salmon and Kale Wild Rice Salad

Salmon and Kale Wild Rice Salad

  • 31 - 60 Minutes
  • Medium
  • Serves 4

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



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

  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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