Basmati Rice Salad with Smoked Salmon and Avocado
Riso basmati
Salmone affumicato
Rucola
Pomodoro
Semi di chia
Avocado
Olio
Basmati Rice Salad with Smoked Salmon and Avocado Ingredients:
- 1 cup basmati rice
- 200g smoked salmon, sliced into bite-sized pieces
- 1 cup arugula (rucola)
- 1 large tomato, diced
- 1 tablespoon chia seeds
- 1 ripe avocado, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: lemon juice or balsamic vinegar, to taste
Instructions: 1. Cook the Basmati Rice:
- Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
- In a saucepan, bring 1 3/4 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
2. Prepare the Salad Ingredients:
- While the rice is cooking, dice the tomato and avocado. Place them in a large salad bowl.
- Add the arugula and smoked salmon to the bowl with the tomato and avocado.
3. Assemble the Salad:
- Add the cooled basmati rice to the bowl with the arugula, smoked salmon, tomato, and avocado.
- Sprinkle the chia seeds over the salad for a nutty flavor and a boost of nutrients.
4. Dress the Salad:
- Drizzle olive oil over the salad. If you like, add a squeeze of lemon juice or a splash of balsamic vinegar for extra zest. Season with salt and pepper to taste.
- Gently toss all the ingredients together until everything is evenly mixed and coated with the dressing.
5. Serve:
- This salad can be served immediately or chilled in the refrigerator for an hour to allow the flavors to meld together. It makes a perfect light lunch or a refreshing side dish.
Enjoy your nutritious and flavorful basmati rice salad with smoked salmon and avocado!
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