This tropical mango and salmon salad can be enjoyed as part of the festive feast or as a light and lovely lunch on its own.
- Cook rice following packet directions or until tender. Set aside to cool.
- Meanwhile, combine the paprika, cumin, thyme, oregano and celery salt in a medium bowl. Season. Add the salmon and toss to coat.
- Heat a barbecue flat plate or chargrill on medium. Add the salmon and cook for 3 mins each side or until just cooked through. Transfer to a plate and set aside to cool slightly.
- Add the black beans, spring onion, mango, avocado, coriander and mint to the rice and gently toss to combine.
- Place the lime zest, 2 tbs lime juice, oil, chilli and sugar in a screw-top jar. Shake until well combined. Drizzle over the rice salad. Coarsely flake the salmon and add to the rice salad. Gently toss to combine. Divide among serving dishes.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set