- 250 g brown rice
- 1 avocado, peeled, seeded, chopped
- 125 g hot smoked salmon
Cook brown rice in rice cooker. Transfer to a salad bowl. Allow to cool (see tip).
Transfer rice to serving bowls. Top with avocado and flake over salmon.
Serve salad with lemon wedges or soy sauce, if liked.
After chopping the avocado, brush it with a little lemon juice, if liked, to help prevent browning (oxidation). You can serve this delicious salad warm or cold – when transporting, toss all ingredients together. For extra colour and flavour, you can add some rocket leaves just before serving.
Photo: Bauer/Rob Shaw