Instructions

1. Cook the rice according to the instructions on the packet.
2. Drain well and set aside until cold, then pile onto a serving platter.
3. Cut the avocado in half and remove the seed. Slice lengthwise into long then strips and carefully remove from the skin with a spoon or butter knife (do not use a sharp knife as it will pierce the skin).
4. Arrange the avocado and salmon over the rice. Scatter with spring onions and capers.
5. Mix all of the ingredients for the dressing together and pour over the salad just prior to serving.

• Servings : 2
• Ready in : 25 Minutes
• Course : Dinner, Side
• Recipe Type : Salad
• Ingredient : Salmon