Brighten up the dinner table with this Salmon & Orange Rice Salad ? With just five ingredients, it’s a quick yet bold salad – perfect for summer days!
- Preheat a grill on high. Place the pita pockets on an oven tray. Toast under preheated grill for 1-2 minutes each side or until lightly crisp. Remove from heat and transfer to serving plates.
- Spread each pita bread with avocado. Top with salmon slices and sprinkle with rocket leaves. Serve immediately.
Tips: Sprinkle with dill springs and coarsely chopped chives, or add thinly sliced red onion for extra colour and flavour.