20
BROWN RICE BOWL WITH AVOCADO
AND SALMON
While your rice is cooking, you will have plenty of time to prepare the
vegetables and salmon for this quick and healthy meal that is high in protein and
good-for-you fats. Do not feel like you need to stay in the boundaries of the
suggested vegetables - there are so many items that would work nicely. If you have
leftover chicken on hand, that works well as a substitute for the salmon.
Makes 1 serving
1. Rub the inside of a small bowl with the halved lime
and the chili paste. Reserve the lime half for serving.
2. Assemble the Cuisinart
®
PrepExpress™ with the
Slice/Ribbon Cone and Angled Feed Tube. Slice the
radish, carrot, cucumber and avocado, stopping to
clean the Cutting Cone as necessary.
3. Put the rice into the prepared bowl. Top with the
sliced vegetables and salmon. Drizzle the sesame oil
evenly over the food and then squeeze the reserved
lime half over as well. Garnish with the sesame seeds
and herbs. Serve immediately.
Nutritional information:
Calories 643 (29% from fat) • carb. 88g • pro. 27g • fat 21g
sat. fat 3g • chol. 47g • sod. 77mg • calc. 84mg • fi ber 10g
½
LIME
¼
TEASPOON
K
OREAN
CHILI
PASTE
1
SMALL
RADISH
(
THE
WATERMELON
VARIETY
MAKES
FOR
A
BEAUTIFUL
PRESENTATION
IF
YOU
CAN
FIND
IT
;
IF
NOT
,
THE
CLASSIC
RED
RADISH
WORKS
WELL
,
OR
EVEN
DAIKON
)
½
MEDIUM
CARROT
,
PEELED
1 1-
TO
2-
INCH
PIECE
SEEDLESS
CUCUMBER
½
SMALL
,
FIRM
AVOCADO
1
CUP
COOKED
,
SHORT
-
GRAIN
BROWN
RICE
,
WARM
1 3-
TO
4-
OUNCE
SALMON
FILLET
,
COOKED
TO
DESIRED
DONENESS
½
TEASPOON
SESAME
OIL
S
ESAME
SEEDS
,
WHITE
OR
BLACK
OR
A
COMBINATION
OF
BOTH
F
RESH
BASIL
,
THINLY
SLICED
(
CHIFFONADE
)
F
RESH
CILANTRO
LEAVES
,
ROUGHLY
CHOPPED
