I love all of these flavours together and its such a delicious and super quick lunch. The salmon works very well, but for vegans simply remove it!
Ingredients – serves 2 for a week
Approx 200g smoked salmon or 5 salmon pieces (cooked)
500g jasmine rice
200g radishes, washed and thinly sliced
4-5 avocados, sliced – approx 1/2 per person per day
1 cucumber, peeled and cubed – a few pieces per person each day
300g cherry/plum tomatoes, halved – 2-3 per person each day
600g edamame/soya beans
150g green/runner beans, sliced in half lengthway
250g chestnut mushrooms, sliced
Bunch of spring onions, finely sliced
2-3 tbsp soy sauce
1 tbsp chilli flakes
Method
Cook the rice to packet instructions.
In a large frying pan, add some oil to the pan and gently fry the runner beans, soya beans and mushrooms. Let these soften for 5-10 minutes and add the soy sauce and the chilli flakes. Stir and let this bubble away for a few minutes.
Drain the rice – and get prepping!
In your Tupperware’s add a spoonful of rice, a spoonful of delicious bean and mushroom mix, some cucumber, tomatoes, avocado, radishes, spring onion, tomatoes and smoked salmon.
Enjoy!
So bloody good and ridiculously easy to make!
FYI. Any bean/mushroom leftovers – reheat and have with some noodles to make a delicious lunch or dinner!
Love, A, x
Food with Alice 
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