Mexican-style Corn Salad with Avocado
PREP 10 MIN•COOK NONE
Prediction: you'll love the flavors and colors in this Mexican-inspired salad just as much as Dan does! Dive in to have lunch ready in just 10 minutes, no cooking required.
EF
GF
NS
NF
V
Number of servings
2
1 tin of chickpeas (400g tin) drained & rinsed
1 cup (120g) frozen corn kernels defrosted (if time permits, for extra flavour char-grill a cob of corn)
1⁄2 bunch of fresh flat leaf parsley chopped
1⁄2 red onion finely diced
1⁄4 avocado (medium) diced
1⁄3 cup (40g) parmesan (or cotija cheese), finely grated
1 lime juiced
salt & pepper, to taste
Toss all ingredients together in a large bowl. Adjust seasonings.
Divide between bowls to serve.
Optional: To enhance flavours, refrigerate for up to 30 minutes before serving.
Energy (kJ)
1428 kJ / 341 cals
Protein
19.2 g
Fat
14.6 g
Sat. Fat
5.6 g
Carbs
26.2 g
Sugar
4.1 g
Fiber
10.7 g
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