Enjoy a delicious and healthy crispy rice salad featuring Fishwife Smoked Trout, crunchy veggies, and a creamy green goddess dressing. Perfect for meal prep, this easy salad is packed with flavor and texture.
Fishwife Smoked Rainbow Trout
Enjoy a delicious and healthy crispy rice salad featuring Fishwife Smoked Trout, crunchy veggies, and a creamy green goddess dressing. Perfect for meal prep, this easy salad is packed with flavor and texture.
Fishwife Smoked Rainbow Trout
- • ¼ cup smooth tahini
- • 2 tbsp Greek yogurt
- • 2 tbsp olive oil
- • 2 tbsp fresh chopped chives
- • 2 tbsp fresh chopped cilantro
- • 2 tbsp fresh chopped basil
- • 2 cloves of garlic
- • Juice of ½ a lemon
- • ½ tsp salt
- • A bit of water to thin/blend
- • 2 tins of Fishwife Smoked Trout
- • 1 cup brown rice, plus 1 tbsp sesame oil + 1 tsp chili crisp + pinch of salt
- • 1 cup chopped broccoli, raw or lightly roasted
- • ¼ cup sliced green onions
- • ¼ cup toasted cashews
- • 1 sliced avocado
- • Shredded romaine and/or iceberg lettuce, enough for 2 salads
- • Shredded cabbage, enough for 2 salads
- Make your green goddess dressing by blending all ingredients until smooth.
- Add a bit of water as necessary to help the dressing blend - it should be thick but pourable.
- Taste for salt/lemon and set aside.
- Mix cooked brown rice with the sesame oil and chili crisp on a lined baking sheet or air fryer rack.
- Bake for 30-35 minutes or air fry 20-25 minutes at 400 degrees until the rice is super crispy and golden brown. Remove, sprinkle with salt and set aside.
- To assemble the salad, grab a large Mason jar and pour a few spoonfuls of dressing into the bottom.
- Start to layer your salad ingredients in this order: shredded cabbage + lettuce, broccoli, Fishwife smoked trout, a few spoonfuls of crispy rice, green onions, avocado + toasted cashews.
- Repeat with your second jar, then top jars with lids and store in the fridge.
- When ready to serve, dump the jar into a large bowl, mix and enjoy!
Fishwife Smoked Rainbow Trout
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