2 cobs corn, husk removed
200g baby spinach leaves
½ cup fresh flat-leaf parsley, torn
¼ cup fresh mint, torn
2 zucchini, halved lengthways, thinly sliced
2 celery sticks, thinly sliced
150g hot smoked salmon fillet, flaked
200g Greek style natural yoghurt
2 tbsp lemon juice
1 garlic clove, crushed
Boil, steam or microwave corn until tender. Set aside to cool for 5 minutes. Using a sharp knife carefully cut corn kernels from cob.
In a medium bowl, toss together the spinach, parsley, mint, zucchini and celery. Arrange on a large platter. Top with corn and salmon.
Whisk the yogurt, juice and garlic and together in a medium size bowl. Drizzle dressing over salad. Serve immediately.