

Salmon and snow pea sprout salad with grapefruit dressing
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 coriandercilantroX
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Instructions
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.
Nutrition Info (per serve)
-
Calories 0.00 cal
-
Kilojoules 825 kJ
-
Protein 24.1 g
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Total fat 8.9 g
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Saturated fat 2.1 g
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Carbohydrates 5.4 g
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Sugar 4.9 g
-
Dietary fibre 2.2 g
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Sodium 1185 mg
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Calcium 120 mg
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Iron 2.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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