Serves: 4 

Ingredients :

• 1½ tablespoons wholegrain mustard
• 2 tablespoons white wine vine gar
• 2 tablespoons olive oil
• Salt and pepper
• 500g microwave brown rice
• 210g canned salmon, drained and flaked
• ⅓ cup (50g) roasted almonds, chopped, plus extra for garnish
• 3 green onions, chopped, plus extra for garnish
• 6 medium boiled eggs, peeled and halved

Salmon & Egg Brown Rice Salad

Method:

1. Whisk vinegar, mustard and olive oil together in a large bowl. Season with salt and pepper. 
2. Heat microwave rice according to packet instructions. Transfer to bowl. Add salmon, nuts and green onions. Toss well to mix.
3. Top salad with eggs and garnish with extra nuts and green onions. Season with salt and pepper.

Recipe by Australian Eggs