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Salmon, Avocado, and Rice Salad

Published: · Modified: by · This post may contain affiliate links · 4 Comments

I am an official ambassador for National Salmon Day. Chicken of the Sea and the maker of Minute®. provided me with products for the purpose of this post, as well as compensation for my time. As always, all opinions expressed are mine.

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This recipe for Salmon, Avocado, and Rice Salad can be pulled together in just 5 minutes. In anticipation of National Salmon Day on October 8th, I partnered with Chicken of the Sea and Minute Rice to create a meal combining both products. I was excited to work with Chicken of Sea because I think I ate Chicken of the Sea tuna almost every day growing up. And Minute Rice is a secret time-saving weapon in the kitchen.

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I used tender Lemon Pepper Flavored Salmon Pouches for this salad. I paired it with chopped bell pepper and celery to add some crunch, chunks of soft avocado, and a light citrusy lemon-lime dressing. The result is a quick, easy, and healthy no-cook recipe that makes for a fun weeknight dinner.

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I like how the Chicken of the Sea pouches make it easy to incorporate more salmon into my diet. The salmon is all wild-caught and it is high in protein and low in fat. One thing that I was surprised to learn is that Chicago is one of the top 10 salmon cities! We are one of the cities that consumes the most salmon in the country.

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If you love salmon, there are a couple of ways you can celebrate National Salmon Day. First, you can participate in the #NationalSalmonDay twitter chat on Friday, October 7th at 12pm CT. Then you can enter the Salmon Loves Rice Sweepstakes - use the #NationalSalmonDay hashtag to answer salmon trivia questions for a chance to win a 7-day Alaskan cruise, Chicken of the Sea Salmon Pouches, and Minute Ready to Serve Rice products.

Salmon, Avocado, and Rice Salad

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Ingredients

  • 3 Chicken of the Sea Lemon Pepper Flavored Salmon Pouch
  • 1 Package of Minute Rice Ready to Serve Jasmine Rice
  • 1 Bell Pepper
  • 1 Avocado
  • 1 cup chopped Celery
  • 1 Lemon
  • 1 Lime
  • 2 tablespoons Mayonnaise
  • Serve over Lettuce

Instructions

  • Start by preparing the rice. Following the directions on the packaging, remove the film, place the cups in the microwave and heat for 1 minute. Then pour the rice to a medium bowl and set aside.
  • Chop the bell pepper and avocado, and pour over the rice.
  • Add the celery and the pink salmon.
  • Juice both the lemon and lime, removing any seeds. Whisk the juice into the mayonnaise to make the dressing.
  • Pour the dressing into the bowl, and toss all of the ingredients together to mix and evenly distribute the dressing.
  • Serve right away, over lettuce.

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This post was sponsored by Chicken of the Sea and the maker of Minute®. Thank you for supporting the brands that make this site possible.

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