Salmon Rice Bowl
4
15 minutes
Ingredients
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3.5 oz salmon
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7 oz long grain rice
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1 avocado
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1 mango
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1 onion
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2.8 oz edamame
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A pinch of sesame seeds
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For the vinaigrette:
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2,7 oz STAR extra light olive oil
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0,84 oz STAR apple cider vinegar
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1 tablespoon honey
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A pinch of salt
Instructions
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1.
Cook the rice in salted water (two parts water to one part rice) and let it cool.
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2.
In a bowl, combine the rice, the diced salmon, the chopped avocado and mango, and the edamame, boiled for 3-5 minutes (or steamed).
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3.
Add the julienned onion and the sesame seeds.
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4.
Prepare the vinaigrette by combining all the ingredients.
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5.
Pour it over the salad and serve very cold.
