Cherry, avocado and corn salad with salmon
This colourful summer salad is the perfect light meal or side. With cherry, avocado, corn and salmon, it will be a new favourite.
Note: + cooling time
- 2 corn cobs, husks and silk removed
- 2 Coles Tasmanian Skinless
- Salmon Portions
- 1/4 cup (60ml) avocado oil or olive oil
- 2 tbs sherry vinegar
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- 200g cherries, pitted, halved
- 1 avocado, stoned, peeled, thinly sliced
- 4 radishes, thinly sliced
- 100g Aussie Sprouts Crunchy Combo
- 60g pkt Coles Australian Baby Rocket
- 1/4 cup (20g) Coles Rolled Oats
- 1 tbs pepitas (pumpkin seeds)
- 1 tbs sunflower seeds
- 2 tsp pistachio dukkah
- 1 1/2 tbs maple syrup
To make the granola sprinkles, preheat oven to 180°C. Line a baking tray with baking paper. Combine the oats, pepitas, sunflower seeds, dukkah and maple syrup in a small bowl. Season. Spread evenly over the lined tray. Bake for 8-10 mins or until golden brown. Set aside to cool completely.
Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray with olive oil spray. Cook the corn, turning occasionally, for 8-10 mins or until lightly charred. Set aside to cool slightly. Spray the salmon with oil and season. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil.
Place the oil, vinegar, maple syrup and mustard in a screw-top jar and shake until well combined. Season.
Use a serrated knife to cut down the side of the corn to release the kernels. Flake the salmon. Arrange the corn, salmon, cherry, avocado, radish, sprouts and rocket on a serving platter. Drizzle with dressing. Top with granola sprinkles.
Tip: Don’t have a cherry pitter? Cut a cross at the base of each cherry, then use the tip of a chopstick to push the pit out through the stem end.