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Salmon Cucumber Rice Bowls with Lime Pickled Carrot
Simple salmon rice bowls with cucumber, avocado, peas, lime-pickled carrot ribbons, coriander, and a rice vinegar dressing.
35 min630 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
630 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 630 kcal |
| Protein | 39g |
| Carbohydrate | 70.9g |
| of which sugars | 12.8g |
| Fat | 22.4g |
| of which saturates | 6.3g |
| Fibre | 6g |
| Salt | 1g |
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Prepare the bowl ingredients
Rinse the basmati rice until the water runs mostly clear. Dice the cucumber, peel the carrots into ribbons, halve and slice the avocados, roughly chop the coriander, and zest and juice one lime.
Timer: 14 min