lunch · Latin American-inspired
Salmon, Avocado & Corn Salad
A no-cook pescatarian lunch using canned salmon, corn, avocado, and lime.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 2 servings
- 10 oz salmon, drained
- 1 cup corn, thawed or drained
- 1 avocado, diced
- 1 cup tomato, halved
- 2 tbsp lime juice
- ¼ cups cilantro, chopped
- ¼ tsp salt
Equipment
Mixing bowl
How to make it
- 1
Whisk the lime juice, cilantro, and salt in a bowl.
- 2
Fold in the salmon, corn, avocado, and tomatoes, keeping some salmon pieces intact. Serve immediately.
Storage & leftovers
Refrigerate for up to 1 day because the avocado softens.
Serve cold; do not reheat.
Dietary & allergen notes
Suitable for: gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free, pescatarian.
Contains fish. Packaged ingredients can vary, so check labels and cross-contact information.
