Salmon and Corn Salsa Salad Lunch Print this recipe Details Serves: 2Number of ingredients: 13To prep: 5 minutesTo cook: 0 minutesDifficulty: Easy Nutrition per servingKilojoules: 1967Calories: 470Protein: 27gFat: 25.9gSaturated Fat: 5.5gCarbohydrates: 26.5gCarbohydrates per 100g: 4.23gFiber: 10.6gSodium: 213.5mgPotassium: 1243mg Ingredients 1 Lebanese cucumber, choppedÌýÌý 1 spring onion, finely choppedÌýÌýÌý ½ green capsicum, choppedÌýÌýÌýÌý 2 medium tomatoes, choppedÌýÌý ½ red capsicum, choppedÌýÌýÌý 1 cup corn kernels (fresh, frozen or canned)ÌýÌý 180g cooked salmon, flakedÌýÌý ½ avocado, choppedÌýÌý ¼ cup coriander, choppedÌýÌýÌý Dressing 1 Tbsp olive oilÌýÌý 2 lemon or lime juiceÌýÌý Sprinkling saltÌý Sprinkling black pepperÌý Method In a small bowl or jar, add olive oil, juice, salt and pepper. Mix or shake well.Ìý In a large bowl add all ingredients (except dressing) and toss gently.Ìý Drizzle over dressing and mix well to coat all the salad ingredients.Ìý