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: 725 kcal

Ingredients

• 2 g cooked rice
• 300 g salmon fillet
• 100 g mango
• 200 g cucumber
• 120 g cherry tomato
• 20 ml olive oil (to taste)
• 5 g salt (to taste)
• 5 g paprika (to taste)
• 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.

View full recipe

Categories: Salads & Vegetable Dishes · All recipes

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