Fishy rice salad

Kids who do not enjoy fish because of the bones may take to this fishy salad. The fish is flaked and clean. The mixture of sweet and savory appeals to their budding tastes.

Ingredients

4 ounces rice (measured dry, already cooked)

1⁄2 pound fish (fish fillets, cooked and flaked)

2 tablespoons olive oil (extra virgin olive oil)

1 tablespoon vinegar (white wine vinegar)

1⁄2 clove garlic (peeled and crushed)

1⁄2 teaspoon tarragon

seasoning (salt and pepper to taste)

Instructions

In a large salad bowl, whisk oil, vinegar, garlic and tarragon. Add the rest of the ingredients.

Gently combine.

A bowl with cooked shrimp and rice salad.

Yield

4 servings

Preparation time

15

Notes

Serve with sliced tomatoes.

Variations

Substitute cooked fish fillets with cooked prawn tails or canned tuna.

Substitute the olive oil and vinegar dressing wiht mayonnaise.

Substitute tarragon with other herbs like fresh parsley or coriander, chopped.

Add vegetables like chopped tomatoes, lettuce, thinly sliced green onions or sweetcorn.