Hot smoked salmon salad with wasabi dressing

Wasabi adds a kick to this easy gluten-free salmon salad with baby spinach and kale

Serves: 6 (as a side)

Time to make: 15 mins

Ingredients

More weights & measures

1 large corn sweetcornXcob, husks and silks removed
150g bag baby spinach with chopped kale salad mix
1 bunch radishes (5 radishes), trimmed, thinly sliced
1 medium ripe avocado, coarsely chopped
200g packet frozen shelled edamame beans, thawed
2 x 150g portions hot smoked salmon, skin removed, flaked
1 long red chilli, deseeded, thinly sliced
2 spring onions, thinly sliced
¼ cup wasabi peas, to serve (optional)
Wasabi dressing
200g low-fat plain yoghurt
2 tablespoons lemon juice
1–2 teaspoons wasabi paste

Instructions

Stay Awake

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.

HFG tip

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

Nutrition Info (per serve)

Calories 232 cal

Kilojoules 968 kJ

Protein 16.6 g

Total fat 11.7 g

Saturated fat 2.8 g

Carbohydrates 11.4 g

Sugar 5.6 g

Dietary fibre 6.2 g

Sodium 555 mg

Calcium 121 mg

Iron 2.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.