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Food

Salmon and Snap Pea Rice Bowls with Avocado Nori Ranch Dressing

Serves 2

Written by

This bright and colourful bowl is packed with nutritious ingredients, each delicious on its own—but even better together! The fresh crispiness of the snap peas combined with the creaminess of the nori ranch dressing brings everything together for a simple and well-balanced meal that can be enjoyed warm or cold.

Ingredients

Dressing
  • 1 avocado, skin and pit removed
  • 1 garlic clove, peeled and minced
  • 3/4 cup (180 mL) unsweetened, unflavoured cashew milk
  • 1/4 cup (60 mL) plain Greek yogurt
  • 1/4 cup (60 mL) nori, cut into small pieces
  • 1/4 cup (60 mL) roughly chopped chives
  • 1 Tbsp (15 mL) roughly chopped fresh dill
  • 1/2 tsp (2 mL) lemon juice
  • 1/4 tsp (1 mL) sea salt
Bowls
  • 1 Tbsp (15 mL) avocado oil
  • 2 cups (500 mL) cooked brown rice
  • Salt and pepper, to taste
  • 1 cup (250 mL) cooked wild sockeye salmon
  • 2/3 cup (160 mL) diced English cucumber
  • 2/3 cup (160 mL) sliced snap peas

Nutrition

Each serving of dressing contains:

  • calories 169
  • protein 13 g
  • total fat 10 g
    • sat. fat 3 g
  • total carbohydrates 9 g
    • sugars 4 g
    • fibre 3 g
  • sodium 172 mg

Directions

01
For dressing, in small food processor or high-speed blender, combine avocado, garlic, cashew milk, yogurt, nori, chives, dill, lemon juice, and sea salt; blend until smooth. Makes about 1 1/2 cups (350 mL) dressing. Leftover dressing can be refrigerated in sealed container for up to 2 days.
02
For bowls, in large skillet, heat oil on medium. Add rice and sauté until warmed through. Season with salt and pepper, to taste; move rice to one side of skillet and add salmon to other side. Sauté salmon and rice, keeping them separate, until both are heated and ready to serve.
03
Divide rice, salmon, cucumber, and peas between 2 bowls and top with desired amount of dressing.

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