Salmon Rice Salad
Salmon Rice Salad is made with flaked salmon chunks, brown rice, celery, hard-cooked eggs, parsley, chives and capers and is blended with a creamy dressing with the tang of fresh lemon juice. It is a great salad for luncheons, dinners, picnics,
and can be served as a side or main dish. Surprisingly, this salad can also be served with an assortment of crackers, pita chips, bagel chips, etc. as a quick dipping snack.
The photo above shows this salad resting on a bed of iceberg lettuce leaves and served with with sides ripe of avocado slices and lemon wedges which compliment this salad beautifully but are optional. The lemon wedges can be squeezed over the salad, adding a tart freshness, while the avocado slices simply taste wonderful with this salad. Salmon Rice Salad is easy to put together. The only cooking needed with this recipe is to hard-boil the eggs and cook the rice, which could not be simpler. While the rice and eggs are cooking, you can chop up your salad ingredients. Then simply toss and chill your salad in the refrigerator. In a couple hours it is ready for its presentation!
The photo above shows this salad resting on a bed of iceberg lettuce leaves and served with with sides ripe of avocado slices and lemon wedges which compliment this salad beautifully but are optional. The lemon wedges can be squeezed over the salad, adding a tart freshness, while the avocado slices simply taste wonderful with this salad. Salmon Rice Salad is easy to put together. The only cooking needed with this recipe is to hard-boil the eggs and cook the rice, which could not be simpler. While the rice and eggs are cooking, you can chop up your salad ingredients. Then simply toss and chill your salad in the refrigerator. In a couple hours it is ready for its presentation!
Recipe▼
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chopped chives
- 1/4 cup chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon wine vinegar
- 1 tablespoon capers
- 1/2 cup diced celery
- 2 cups cooked brown rice
- 3 hard-cooked eggs, chopped
- 1 1-lb. can salmon, drained and unwanted parts removed
- 1 ripe avocado, sliced into wedges (optional)
- lemon wedges (optional)
Directions
In a medium mixing bowl, combine mayonnaise, sour cream, chives, parsley, lemon juice, salt, pepper, oil and vinegar. Mix until combined. Add capers, celery, rice and eggs and gently stir to combine. Flake salmon into chunks and add to mixture, stirring gently.
Chill in refrigerator for at least 2 hours to allow flavors to blend. When ready to serve, spoon salad over 1 or 2 large leaves of iceberg lettuce. Serve with sliced avocado and lemon wedges (optional).
Chill in refrigerator for at least 2 hours to allow flavors to blend. When ready to serve, spoon salad over 1 or 2 large leaves of iceberg lettuce. Serve with sliced avocado and lemon wedges (optional).
