Salmon and Rice Salad

Name: Salmon and Rice Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 300 g Sirena Brown Rice & Quinoa With Tuna; 100 g Baby spinach; 200 g Cucumber; 150 g Iceberg Bagged Lettuce; 150 g Tinned sweetcorn; 40 ml Olive oil; 0.5 ea Lemon

A light and refreshing salad featuring tuna rice and fresh vegetables.

Serves 4 15 minKid-friendly

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Ingredients

Sirena Brown Rice & Quinoa With Tuna300 g
Baby spinach100 g
Cucumber200 g
Iceberg Bagged Lettuce150 g
Tinned sweetcorn150 g
Olive oil40 ml
Lemon0.5 ea

Method

Cook 300g Sirena Brown Rice & Quinoa With Tuna (specialIndex 22) according to packet instructions.
While the rice cooks, prepare the salad ingredients: 100g baby spinach, 200g cucumber (diced), 150g Iceberg Bagged Lettuce (specialIndex 8) (shredded).
Once the rice is cooked, drain any excess liquid and let it cool slightly.
In a large bowl, combine the cooked rice, salad ingredients, and 1/2 can of tinned sweetcorn (approx. 150g).
In a small bowl, whisk together 40ml olive oil, the juice of 1/2 lemon, salt and pepper for the dressing.
Pour the dressing over the salad and toss gently to combine.
Serve immediately.