Charred Corn, Mango and Avo Salmon Salad

Nothing says summer quite like sweet, juicy mango—and this Charred corn, mango and avo salmon salad is the perfect way to celebrate the season’s best produce! With smokey, spiced salmon, creamy avocado, and charred corn, this salad is the ultimate flavour bomb, perfect for a quick dinner or lunch option!

Serves: 2

Ingredients

Spiced salmon:

2 salmon fillets

2 tbsp olive oil

1 1/2 tsp paprika

1 1/2 tsp cumin

Salt and pepper

Dressing:

1/4 cup greek yoghurt

2 tsp mayonnaise

2 tsp tomato salsa

1/2 tsp smoked paprika

pinch of salt

3 tsp water

Salad:

1 mango, cubed

1 cos lettuce, finely chopped

1 corn cob, kernels removed and charred 

1/2 small red onion, finely sliced

1/2 avocado, cubed

Method

1. Rub the salmon fillets with olive oil, paprika, cumin, salt, and pepper. Place in the air fryer for 8–10 minutes (or in the oven for 10-12 mins) or until cooked to your liking. Set aside to cool slightly, then flake into large chunks.

2. In a small bowl, combine the Greek yoghurt, mayonnaise, tomato salsa, smoked paprika, salt, and water until smooth. Adjust the consistency with more water if needed.

3. In 2 serving bowls, layer the cos lettuce, charred corn, red onion, mango, and avocado.

4. Finish with the flaked salmon, and a generous drizzle of the dressing, and enjoy!