137kcal
2g
13g
3g
2g
8g
7g
79mg
- 2 tbsp Frozen peas
- 50g / 1.76oz finely chopped Kale leaves
- 2 tsp Extra virgin olive oil
- 45g / 1.59oz left-over Cooked black rice
- 50g / 1.76oz baby Baby spinach
- 1 tbsp thinly sliced Red onion
- 0.5 thinly sliced Fennel bulb
- 75g / 2.65oz left-over Cooked salmon
- 0.25 small diced Avocado
- 1 handful Mint leaves
- 1 squeeze Lemon juice
- 1 tbsp roughly chopped Peanuts
1. Place 2 tbsp Frozen peas in a small heatproof bowl, cover with boiling water and stand for 10 minutes. Drain the peas.
2. Meanwhile, put 50g finely chopped Kale leaves in a bowl and massage the leaves with 2 tsp Extra virgin olive oil for about 3–4 minutes or until softened.
3. Put half the Kale in a jar, followed by half the 45g left-over Cooked black rice and half the 50g Baby spinach.
4. Add 1 tbsp thinly sliced Red onion and 0.5 thinly sliced Fennel bulb.
5. Add the remaining Kale, Cooked black rice, and Baby spinach.
6. Add 75g left-over Cooked salmon, Frozen peas, 0.25 small diced Avocado, and 1 handful Mint leaves.
7. Drizzle 1 squeeze Lemon juice and 1 tbsp roughly chopped Peanuts over the salad, then put the lid on the jar.
52% of RDI
111% of RDI
13% of RDI
104% of RDI
104% of RDI
111% of RDI
59% of RDI
You can use a pre-cooked pouch or tub of microwavable wholegrain rice or grain mix instead of left-over black rice. If you don’t have any left-over cooked salmon, pan-fry a fresh salmon fillet in a drizzle of extra virgin olive oil. Alternatively, use a 95g tin of salmon, tuna or mackerel in spring water.
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