

Salmon and avocado salad with chargrilled corn
(at time of publication)
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
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 436cal
-
Kilojoules 1825kJ
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Protein 27.9g
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Total fat 20.4g
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–Saturated fat 3.9g
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Carbohydrates 35g
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–Sugars 5.1g
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Dietary fibre 5.2g
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Sodium 765mg
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Calcium 145mg
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Iron 4.4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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