Crispy Rice and Salmon Salad

Crispy and satisfying salad featuring golden air-fried rice, salmon, and fresh vegetables. Day 5 of 5 healthy meals.

Time: 20 min · Servings: 2 · Calories: 127 kcal

Ingredients

• 2 cup of cooked rice
• 300 loin of salmon fillet
• 100 units mango
• 200 units cucumber
• 120 units cherry tomato
• 20 to taste olive oil
• 5 to taste salt
• 5 to taste paprika
• 100 g avocado sauce

Method

1. Mix the cooked rice with paprika, salt, and a drizzle of olive oil.
2. Press it firmly into the air fryer basket to spread it out.
3. Slice the cucumber thinly with a mandoline.
4. Dice the mango.
5. Dice the cherry tomatoes.
6. Preheat the air fryer to 190ºC.
7. Cook the rice in the air fryer for 10 minutes, stirring halfway through, until golden and crispy.
8. Heat a pan with olive oil.
9. Cook the salmon in the pan with salt and paprika.
10. Place the vegetables at the bottom of a bowl.
11. Add the salmon in pieces.
12. Distribute the crispy rice on top.
13. Pour in the avocado sauce and mix well.

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Categories: Salads & Vegetable Dishes · All recipes

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