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Salmon & Carrot Salad with Mint
Ingredients
- 120g salmon fillet
- 150g carrot
- 2 tbsp chopped basil
- 1/3 cup low fat yoghurt
- 70g cucumber
- 1/4 cup brown rice, uncooked
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Directions
- Set the oven to 200C. Bake the salmon in the oven for 12-15 minutes.
- Cook the rice according to the package.
- Slice the carrot and cucumber into strips with a peeler or shred it.
- Stir the yoghurt and basil leaves with salt and optional spices like garlic and chilli flakes.
- Mix the the rice with carrots, cucumber and drizzle the yoghurt sauce on top.
- Serve with some lime if you want some more acidity.
- Not a fan of mint try basil instead.
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