Chilli salmon and rice salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 1

Time to make: 5 mins

Ingredients

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1 Microwave rice following packet directions.

2 Place rice, salmon, avocado, celery and spinach in a bowl. Season with freshly ground black pepper and add lemon juice to taste. Toss to combine.

Make it gluten free: Check salmon is gluten free.
One small bag of ingredients makes this recipe plus four other tasty, healthy lunches – see On-the-job: One list makes five lunches.

Calories 511 cal

Kilojoules 2140 kJ

Protein 21 g

Total fat 26 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 3 g

Dietary fibre 8 g

Sodium 450 mg

Calcium 270 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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