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Salmon and snow pea sprout salad with grapefruit dressing

  • Time to make: 15 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 1 cup baby corn, canned
    • juice of 1 grapefruit
    • 1 tablespoon water
    • 3 teaspoons wasabi
    • 2 cloves garlic, crushed
    • 80g snow pea sprouts, cut into 3 equal lengths
    • 60g mixed Asian greens, washed and dried
    • 1 small red onion, halved and thinly sliced
    • 2 red chillies, deseeded and thinly sliced lengthways
    • 415g can pink salmon in spring water, drained, skin and bones removed, flaked
    • ⅓ cup chopped fresh coriander
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Combine the grapefruit juice, water, wasabi and garlic in a screw-top jar. Shake well. Taste and season with a pinch of sugar.

    2 Place the corn, sprouts, Asian greens, onion and chilli in a large bowl and mix until well combined. Drizzle over half the dressing and gently toss to coat ingredients.

    3 Divide salad among four serving plates. Top with salmon and coriander. Drizzle with remaining dressing and serve immediately.

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