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 can of chickpeas (14 oz can) 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 (5 oz bunch) chopped
1⁄2 red onion finely diced
1⁄4 avocado (medium, 8.5 oz) 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
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.