Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/2 cup firmly packed basil leaves, to serve
- 1 cup red cabbage, finely shredded
- 1 avocado, flesh sliced
- 1/3 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1/4 cup finely grated parmesan
- 450grams microwave fragrant brown rice
- 50grams kale leaves, finely chopped
- 250grams frozen edamame, thawed, podded
- 100grams black beans, rinsed
- 4 eggs, soft-boiled, halved
- 40grams cashews, toasted
- 150grams smoked salmon
- 1 clove garlic, crushed
Nutrition per serving
3380kJ / 808Cal
3380 Kilojoules or 808 Calories
39% of daily energy intake*
Protein
36.5grams
Fat
52.5grams
Carbs
45.8grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
To make the perfect pesto, process basil, kale, cashews, parmesan, oil, garlic and lemon juice in a small food processor until finely chopped. Set aside.
Step 2 of 2
Heat rice according to packet instructions. Divide between serving bowls. Top with edamame, black beans, salmon, cabbage, avocado and egg. Serve with a dollop of pesto and season with pepper.
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