Rice salad with tuna and asparagus broccoli

Name: rice salad with tuna and asparagus broccoli
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 275 g multigrain rice; 400 g asparagus broccoli; 1 lime; 1 Red pepper; 2 el Japanese soy sauce; 2 tl sesame oil; 15 g fresh coriander; 1 ready to eat avocado; 370 g tuna pieces in water; 2 el roasted sesame seeds bag

Rich salad of rice, asparagus broccoli, tuna, avocado and coriander

Ingredients

Directions

Boil the rice according to the instructions on the package.
Meanwhile, cook the asparagus broccoli for 3 minutes in boiling water al dente.
Meanwhile, clean the lime, grate the green skin of the lime and squeeze the fruit.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Mix the lime zest and juice with the red pepper, soy sauce and sesame oil into a dressing.
Slice the coriander. Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into cubes.
Mix the dressing with the rice. Spoon in the asparagus broccoli, coriander, avocado and tuna. Sprinkle with the sesame seed.

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Nutrition

485Calories

Sodium31% DV735mg

Fat23% DV15g

Protein58% DV29g

Carbs18% DV54g

Fiber32% DV8g

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