Dan Churchill

Mexican-style Corn Salad with Avocado

Dan Churchill
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
Ingredients

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)

12 bunch of fresh flat leaf parsley chopped

12 red onion finely diced

14 avocado (medium) diced

13 cup (40g) parmesan (or cotija cheese), finely grated

1 lime juiced

salt & pepper, to taste

Methodbased on 2 servings
1

Toss all ingredients together in a large bowl. Adjust seasonings.

2

Divide between bowls to serve.

 

Optional: To enhance flavours, refrigerate for up to 30 minutes before serving.

Nutritional Informationper 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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