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Home / Recipes / Corn Salsa Salad

Corn Salsa Salad

Quick/Under 30 mins, Salads

Low Gi Recipe Logo

SERVES:
2
DIFFICULTY:
Easy
PREP TIME:
5 minutes
COOK TIME:
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Ingredients

  • 1 Lebanese cucumber chopped
  • 1 spring onions finely chopped
  • ½ green capsicum (pepper) chopped
  • 2 tomatoes chopped
  • ½ red capsicum (pepper) chopped
  • 1 cup corn kernels fresh, frozen or canned
  • 180 g cooked chicken chopped (or pork or beef)
  • ½ avocado chopped
  • ¼ cup fresh coriander (cilantro) chopped

Dressing

  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • sea salt and ground black pepper

Method

  • In a small bowl or jar, add olive oil, vinegar, salt and pepper. Mix or shake well.
  • In a large bowl add all ingredients (except dressing) and toss gently.
  • Drizzle over dressing and mix well to coat all the salad ingredients.

Notes

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 446kcal | Carbohydrates: 27g | Protein: 33g | Fat: 20g | Saturated Fat: 3.6g | Sodium: 77mg | Potassium: 1306mg | Fiber: 12g
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