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Salmon & mint risoni
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Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
30 minutes
30 minutes
Ingredients:
- 1 avocado, chopped
- 300g risoni
- 1 lemon, rind finely grated and juiced
- 75.08 gm extra virgin olive oil
- Salt and pepper
- 415g can red salmon, drained, bones removed, broken into large chunks,
- 100g wild rocket
- 4 shallots, sliced
- 82.50 ml shredded fresh mint
Instructions:
- Boil 300g risoni in a large saucepan of water following packet directions until al dente. Drain well and put back into the pan.
- Mix the finely grated rind and juice of 1 lemon with 1/3 cup of extra virgin olive oil. Season with salt and pepper, then set aside.
- Mix together drained red salmon chunks, wild rocket, sliced shallots, and shredded fresh mint with the pasta. Gently combine with diced avocado and zesty lemon dressing. Serve promptly.
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