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Cucumber Feta Salad

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These crunchy brown rice salmon bowls are a wholesome, flavor-packed meal combining crispy baked salmon, nutty brown rice, fresh vegetables, and a creamy herbed tahini dressing. Perfect for a healthy weeknight dinner or meal prep!

Ingredients

Scale
For the Bowls:
  • 1 cup uncooked brown rice
  • 4 (4-6 oz) salmon fillets
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups mixed greens (e.g., arugula, spinach, or kale)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced radishes
  • 1 avocado, sliced
For the Herbed Tahini Dressing:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons water (adjust for desired consistency)
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the Brown Rice:
    • Rinse the rice under cold water. In a medium saucepan, combine rice with 2 cups of water and a pinch of salt.
    • Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender. Fluff with a fork and set aside.
  2. Prepare the Salmon:
    • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper.
    • Arrange on the baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
  3. Make the Dressing:
    • In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic, parsley, dill, salt, and pepper. Adjust water to reach your desired consistency.
  4. Assemble the Bowls:
    • Divide the cooked brown rice among four bowls. Top with mixed greens, shredded carrots, cucumber, radishes, and avocado slices.
    • Flake the baked salmon into large chunks and add to each bowl.
  5. Drizzle and Serve:
    • Drizzle the herbed tahini dressing over each bowl. Serve immediately and enjoy!

Notes

  • You can substitute quinoa or farro for the brown rice.
  • For a vegetarian version, swap the salmon with roasted chickpeas or tofu.
  • Store leftover dressing in an airtight container in the fridge for up to 5 days.

Find it online: https://ukfinda.com/cucumber-feta-salad/