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Red Rice, Salmon, & Blueberry Salad {gluten-free!}

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Red Rice, Salmon, & Blueberry Salad {gluten-free} | When you need something more substantial than a lettuce salad, reach for the vibrant, flavonoid-rich goodness of ancient grains like WFN's Red Rice. Paired with salmon, blueberries, and kale, this simple and lightly dressed Red Rice, Salmon, and Blueberry Salad is an easy and refreshing healthy meal option. | WildernessFamilyNaturals.com

Ancient grains contain the nutrients modern grains are missing.

While advancements in science and agriculture often improve our lives, overly processing our grains does not. Removing the outer hull or husk may make your rice pretty and white, yet processing strips the rice of valuable fiber and nutrients.

Even brown rice is lacking in the antioxidants found in the rich, red hue of this ancient grain.

Soaking your rice overnight before cooking neutralizes anti-nutrients in grains, which block your body’s ability to absorb the good nutrients the grains contain. Simply combine 1 cup rice, 2 cups filtered water, and 1 tablespoon raw apple cider vinegar in a bowl and cover. Allow to soak for 8 to 12 hours before cooking. 

Eating foods rich in antioxidants is a wonderful way to nourish your body. Red rice, berries, dark leafy greens, and omega-3 rich salmon are healthy, flavorful choices!

Red Rice, Salmon, and Blueberry Salad {gluten-free!}

Warm summer days just beg for cold, refreshing salads don’t they?

When you need something more substantial than a lettuce salad, reach for the vibrant, flavonoid-rich goodness of ancient grains like WFN’s Red Rice. Paired with salmon, blueberries, and kale, this simple and lightly dressed Red Rice, Salmon, and Blueberry Salad is an easy and refreshing healthy meal option.

Cooking extra rice and refrigerating for later makes it so easy to make this salad when you don’t feel like cooking.

Simply tossing with protein rich salmon, sweet, juicy blueberries, leafy green kale, and a light, bright lime vinaigrette will leave your body nourished without breaking a sweat.

Adding more kale or other dark leafy greens can make this salad stretch, too. You’ll want to toss in a bit more vinaigrette if you do that. Squeeze some fresh lime juice over it and toss before serving.

Have you tried WFN’s Curried Red Rice and Salmon recipe? Then you know how lovely the earthy, nutty flavor of red rice is paired with salmon.

Print Recipe
Red Rice, Salmon, and Blueberry Salad {gluten-free!}
When you need something more substantial than a lettuce salad, reach for the vibrant, flavonoid-rich goodness of ancient grains like WFN's Red Rice. Paired with salmon, blueberries, and kale, this simple and lightly dressed Red Rice, Salmon, and Blueberry Salad is an easy and refreshing healthy meal option.
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Ingredients
Red Rice, Salmon, and Blueberry Salad
  • 1 cup WFN Red Rice prepared according to package directions and cooled (or soaked first, if desired)
  • 8 ounces Salmon, cooked and chopped
  • 4 cups Lacinto kale, or your favorite dark, leafy greens chopped
  • 1 1/2 cups fresh blueberries
  • salt and pepper to taste
Fresh Lime Vinaigrette
Servings
people
Ingredients
Red Rice, Salmon, and Blueberry Salad
  • 1 cup WFN Red Rice prepared according to package directions and cooled (or soaked first, if desired)
  • 8 ounces Salmon, cooked and chopped
  • 4 cups Lacinto kale, or your favorite dark, leafy greens chopped
  • 1 1/2 cups fresh blueberries
  • salt and pepper to taste
Fresh Lime Vinaigrette
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Instructions
  1. In a large bowl, combine rice, salmon, kale, and blueberries.
  2. In a small bowl, whisk together the Fresh Lime Vinaigrette ingredients.
  3. Pour over salad mixture and toss well.
  4. Serve immediately or refrigerate.
  5. If refrigerating for later, squeeze fresh lime juice over the salad and toss well before serving.

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2 Comments

  • Reply
    Marilyn Meek
    May 18, 2017 at 12:47 am

    after soaking the rice in water and vinegar do you drain that water or use the same water to cook the rice?

    • Dawn Yoder
      Reply
      Dawn Yoder
      May 20, 2017 at 12:15 am

      Hi Marilyn, that’s a great question! It depends on what you want to do. If you use the traditional method for soaking grains and add an acidic medium such as whey or apple cider vinegar, it can be a bit sour. If you don’t mind that (many people who soak grains also are big fans of kefir and sourdough and are used to a sourish flavor). You can certainly drain and even rinse the rice if you’d like to lessen any sour flavor. In this salad, with a vinaigrette, it will not be terribly noticeable.

      The package instructions say to soak for an hour, strain and rinse, then cook in fresh water. So, up to you!

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