Mango Avocado Quinoa Salad

 

 Sweet mango, creamy avocado, nutty quinoa, and a zingy lime dressing — this salad is a tropical party in a bowl. It's fresh, vibrant, and one of the most popular vegan lunch salads searched worldwide.

Servings: 4 | Prep: 15 mins | Cook: 15 mins | Total: 30 mins

Ingredients:

• 2 cups cooked quinoa, cooled
• 2 ripe mangoes, diced
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 cup edamame, shelled
• 4 tbsp fresh coriander, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp chilli flakes
• 1 pinch salt and pepper
• 2 tbsp pumpkin seeds to top

Instructions:

1. Cook quinoa according to package instructions. Spread on a tray and allow to cool completely — this prevents the salad from going soggy.

2. In a small jar or bowl, whisk together lime juice, olive oil, chilli flakes, salt, and pepper to make the dressing.

3. In a large bowl, combine cooled quinoa, mango, avocado, cherry tomatoes, red bell pepper, and edamame.

4. Pour the dressing over and toss gently — be careful not to mash the avocado. You want chunky, beautiful pieces throughout.

5. Scatter fresh coriander and pumpkin seeds over the top.

6. Serve immediately or refrigerate for up to 2 days. Add the avocado just before serving if making ahead.

Nutritional Info (per serving): 

Calories: ~420 | Protein: 14g | Carbs: 52g | Fat: 18g | Fibre: 10g | Vitamin C: 90% DV

💡 Tip: Add the avocado right before serving to keep it fresh and vibrant green!

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