Salmon and avocado salad with chargrilled corn

Serves: 4

Time to make: 25 mins

Ingredients

3 cobs corn, husk and silk removed
cooking spray oil
1 tablespoon ground cumin
2 flour tortillas
415g can pink salmon in spring water, drained, skin and bones removed, flake
1 green capsicum, deseeded and finely chopped
1 red capsicum, deseeded and finely chopped
½ medium avocado, de stonepitXd and cut into 1cm pieces
½ cup basil leaves, shredded
juice of 2 limes (⅓ cup)
2 spring onions, trimmed and finely chopped
1 red birdseye chilli, finely chopped (optional)
2 cloves garlic
freshly ground black pepper

Instructions

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1 Preheat a chargrill or barbecue grill on medium. Spray corn all over with cooking oil. Sprinkle with cumin. Grill, turning occasionally, for about 6-7 minutes, or until brown and tender. Remove from heat. Use a small, sharp knife to cut corn kernels from cob and set aside.

2 Spray tortillas with cooking oil. Grill for 1 minute each side, or until toasted. Remove from heat. Set aside for 2 minutes to cool slightly, then tear into 2cm pieces.

3 Combine the corn, salmon, capsicum, avocado and basil in a large bowl.

4 Whisk together the lime juice, spring onion, chilli (if using) and garlic in a small bowl. Taste and season with pepper.

5 Drizzle dressing over salad and gently toss to combine. Add tortillas and gently toss. Spoon salad among serving bowls and serve.

Nutrition Info (per serve)

Calories 436 cal

Kilojoules 1825 kJ

Protein 27.9 g

Total fat 20.4 g

Saturated fat 3.9 g

Carbohydrates 35 g

Sugar 5.1 g

Dietary fibre 5.2 g

Sodium 765 mg

Calcium 145 mg

Iron 4.4 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.