"This is a unique twist using brown rice pasta instead of ordinary wheat. This brightly colored tasty salad has wild Alaskan salmon, cherry tomatoes, avocado, fresh spinach, and a variety of other veggies. It is so easy to make. Chill in fridge and then serve!!!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, 10 to 12 minutes.
Drop frozen peas and spinach into boiling pasta during the last minute of cooking. Drain pasta, peas, and spinach in a colander. Return pasta, peas, and spinach to the pot.
Stir in salmon and salad dressing until well combined.
Chill in the refrigerator, about 20 minutes.
Gently stir in carrots, tomatoes, cilantro, avocado, and lemon juice.