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Salmon, Walnut And Avocado Grain Bowls

Kale, grains and toasted walnuts are the base for this healthy bowl. Toss with a chipotle lime vinaigrette and top with salmon, avocado, beans, peppers and coriander.
Course: Main Course
Servings: 6
Author: California Walnut

Ingredients

  • 60ml extra virgin olive oil
  • 3 tbsp lime juice
  • 3/4 tsp chipotle chilli powder
  • Pinch black pepper
  • 450g salmon fillets
  • 140g kale
  • 500g cooked brown rice
  • 120g California walnuts, toasted and coarsely chopped (plus more for garnish)
  • 400g can black beans, drained and rinsed
  • 1 red or green pepper, diced
  • 1 large avocado, peeled, stoned and cubed
  • 2 large onions, sliced
  • 25g fresh coriander leaves, roughly chopped

Instructions

  • Whisk together all vinaigrette ingredients in a small bowl. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
  • Cook salmon in a well-oiled frying pan over medium-high heat for 3 – 4 minutes on each side until just cooked throughout. Remove from the pan and remove skin. Let them cool, then cut into 1.5cm pieces.
  • Mix kale and brown rice together in a large bowl and toss with vinaigrette. Place equal amounts on one side of 4 large salad bowls. 
  • Place equal amounts of walnuts, salmon, black beans, peppers, avocado and onion on the other side of the bowl. 
  • Garnish with coriander and additional walnuts for garnish.