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Chopped Rice/Fish Salad
Chopped Rice/Fish Salad

Before you jump to Chopped Rice/Fish Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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One way to address this to start seeing some results is to understand that you do not need to alter everything immediately or that you should completely get rid of certain foods from your diet. If you wish to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than before. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate before.

Evidently, it’s not at all hard to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to chopped rice/fish salad recipe. To cook chopped rice/fish salad you only need 8 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Chopped Rice/Fish Salad:
  1. Prepare half cup of cooked rice
  2. Provide Tuna or Pilchards
  3. Provide Rocket/Watercress/Baby Spinach (roughly chopped)
  4. Provide Tomatoes(chopped)
  5. Take Onions (chopped)
  6. Provide Mixed colour peppers (chopped)
  7. You need Avocado (roughlychopped)
  8. You need Pepper dews (roughly chopped)
Instructions to make Chopped Rice/Fish Salad:
  1. Salad Dressing: balsamic vinegar, olive oil, pepper dew pickle juice (and/or any preferred pickle juice), 1 spoon any plain yoghurt, salt, pepper, mustard powder & 1 tsp of honey…shake in tight sealed jar
  2. Mix all chopped ingredients in salad bowl with rice
  3. Season with home made dressing, toss and serve (I find homemade dressings are guilt free because you know what's in it, because you put it together yourself)

Stir in the crumbled ricotta salata, reserving a few crumbles to sprinkle over the top of the dish. This rice salad includes summer squash, tomatoes, spinach, green onions, and a lemon and olive oil dressing. It pairs well with grilled or broiled steak, fish or seafood. Feel free to substitute with other vegetables, such as thinly sliced red onion, cooked fresh or frozen peas, cooked Frenched green beans, pea pods, etc. To make the dressing, mix all the ingredients together with ½ teaspoon.

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