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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Wasabi adds a kick to this easy gluten-free salmon salad with baby spinach and kale
1 Heat a barbecue hotplate or chargrill pan or over high heat. Cook the corn cob, turning, for 5–7 minutes, or until charred and tender. Transfer to a plate. When cool enough to handle, cut corn kernels from cob. Discard cob.
2 Meanwhile, make the dressing: Whisk the ingredients. Set aside.
3 Combine the salad mix, radish, avocado, edamame, corn and the salmon on a serving platter. Drizzle salad with wasabi dressing. Serve scattered with the chilli, sspring onion and the wasabi peas, if using.
Wasabi peas add crunchy texture and a delicious kick of spicy flavour to this salad. You can find them in the nut aisle at your supermarket
Calories 232 cal
Kilojoules 968 kJ
Total fat 11.7 g
Saturated fat 2.8 g
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