Serve this Scandinavian-inspired salad for lunch on the patio, accompanied by some good rye bread or rye crisps.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1995


Recipe Summary

1 hr
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.

  • Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.

  • Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt In a small bowl,; pour over the salad and stir to combine.


Make Ahead Tip: Cover and refrigerate up to 1 hour ahead.

Nutrition Facts

273 calories; protein 9.3g 19% DV; carbohydrates 41g 13% DV; dietary fiber 4.8g 19% DV; sugars 6g; fat 9.3g 14% DV; saturated fat 1.1g 6% DV; cholesterol 3.2mg 1% DV; vitamin a iu 996IU 20% DV; vitamin c 9.9mg 17% DV; folate 38.7mcg 10% DV; calcium 89.1mg 9% DV; iron 1.7mg 10% DV; magnesium 24.3mg 9% DV; potassium 222.4mg 6% DV; sodium 569.9mg 23% DV; thiamin 0.2mg 15% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Light fresh and delicious! This salad is so easy to make. The dill and cucumber give it a fresh flavor that balances perfectly the rich smoky salmon. In general I'm not a fan of cold rice salads because I think the rice can be dry and tough but the yogurt keeps the rice moist and tender. Read More
Rating: 5 stars
Very nice salad easy to make mild flavor but nice simple dinner and keeps well for leftovers the next day for lunch. WIll make it again. Read More