10-Minute Leftover Salmon Lunch
This is go to quick and easy lunch whenever I have leftover salmon! It's high in lean protein, filled with crunchy veggies, and loaded with fiber.
Ingredients
Servings: 1
- 1 cup Ben’s Original 10 Medley, flavor of choice
- 1 Cooked Salmon fillet, reheated if desired
- 1 large Carrot, peeled and finely chopped
- 1 Baby Cucumber, finely chopped
- ½ ripe Avocado, chopped
- 1 Scallion, chopped
- Sesame Seeds, for garnishing
- Siracha, for garnishing
- Seaweed or Tortilla Chips, for serving
Instructions
- Heat up Ben’s Original 10 Medley according to package instructions, then transfer to a serving bowl.
- Use your fork to “shred” the cooked salmon fillet, then add on top of the rice medley.
- Layer on the finely chopped carrots, cucumber, avocado, and scallions.
- Garnish with sesame seeds and sirarcha.
- Enjoy with tortilla chips or seaweed!
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