- High in protein
- High in dietary fibre
- Shellfish free
- Soy free
- Peanut free
- Nut free
- Lactose free
- Egg free
- Dairy free
This colourful summer salad is the perfect light meal or side. With cherry, avocado, corn and salmon, it will be a new favourite.
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 2 corn cobs, husks and silk removed
- 2 Coles Tasmanian Skinless Salmon Portions
- 1/4 cup (60ml) 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
Granola sprinkles
- 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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
Place the oil, vinegar, maple syrup and mustard in a screw-top jar and shake until well combined. Season.Step 4
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.
Recipe 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.
Cherry, avocado and corn salad with salmon
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 2 corn cobs, husks and silk removed
- 2 Coles Tasmanian Skinless Salmon Portions
- 1/4 cup (60ml) 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
Granola sprinkles
- 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
Description
This colourful summer salad is the perfect light meal or side. With cherry, avocado, corn and salmon, it will be a new favourite.
Method
Step 1
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.Step 2
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.Step 3
Place the oil, vinegar, maple syrup and mustard in a screw-top jar and shake until well combined. Season.Step 4
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.