Salmon, Walnut and Avocado Grain Bowls

Ingredients

Chipotle Lime Vinaigrette:
40ml extra virgin olive oil
2 tbsp lime juice
1/2 tsp chipotle chilli powder
Pinch black pepper

Salmon Bowl:
450g salmon fillets
140g kale
500g cooked brown rice
120g California walnuts, toasted and coarsely chopped (plus more for garnish)
400g can black beans, drained and rinsed
1 red or green pepper, diced
1 large avocado, peeled, stoned and cubed
2 large onions, sliced
25g fresh coriander leaves, roughly chopped

 

Preparation time: 20 minutes
Cooking time: 8 minutes

Serves: 6

Nutrition: Per serving
Energy
617 Kcal
Fat
38g
Saturates
5.7g
Sugars
9g
Salt
0.39g

Kale, grains and toasted walnuts are the base for this healthy bowl. Toss with a chipotle lime vinaigrette and top with salmon, avocado, beans, peppers and coriander. 

Prep in advance to make a healthy lunch on-the-go.

Ingredients

Chipotle Lime Vinaigrette:
40ml extra virgin olive oil
2 tbsp lime juice
1/2 tsp chipotle chilli powder
Pinch black pepper

Salmon Bowl:
450g salmon fillets
140g kale
500g cooked brown rice
120g California walnuts, toasted and coarsely chopped (plus more for garnish)
400g can black beans, drained and rinsed
1 red or green pepper, diced
1 large avocado, peeled, stoned and cubed
2 large onions, sliced
25g fresh coriander leaves, roughly chopped

Method

Whisk together all vinaigrette ingredients in a small bowl. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)

Cook salmon in a well-oiled frying pan over medium-high heat for 3 - 4 minutes on each side until just cooked throughout. Remove from the pan and remove skin. Let them cool, then cut into 1.5cm pieces.

Mix kale and brown rice together in a large bowl and toss with vinaigrette. Place equal amounts on one side of 6 large salad bowls. 

Place equal amounts of walnuts, salmon, black beans, peppers, avocado and onion on the other side of the bowl. 

Garnish with coriander and additional walnuts for garnish.

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