Mango, Avocado & Quinoa Salad
Clock Image
Prep: 10 mins
Cook: 25 mins
A fruity salad featuring tender chunks of juicy mango and creamy avocado, dusted with a zing of lime zest and a scattering of fresh mint and folded through fluffy quinoa and finished with toasted cashews.
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487 kcal
(per portion)
Ingredients you'll need
  • 75g quinoa
  • 2 tsp cumin seeds
  • 1 mango
  • 2 mini avocadoes
  • 1 lime
  • A handful of mint, leaves only
  • A handful of coriander
  • 35g cashews
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tsp olive oil
Step by step this way
  • 1.

    Rinse the quinoa. Set a lidded pan over high heat. Add the rinsed quinoa and 2 tsp cumin seeds. Toast for 30 seconds. Lower the heat. Add a pinch of salt and enough water to cover by 1cm. Pop a lid on. Simmer 20 mins or till all the water is absorbed and the quinoa is tender.

  • 2.

    Peel and cut the flesh of the mango into 2cm cubes, discarding the skins and stone. Peel and cut the avocados into similar-sized cubes. Grate over the zest of the lime. Add a pinch of salt.

  • 3.

    Strip the mint leaves from their stems. Finely chop the mint leaves and all of the coriander (both the leaves and stems).

  • 4.

    Once the quinoa is cooked and steamed through, fold the mango, avocado, mint and coriander through. Add a good squeeze of lime juice and season with salt and pepper, to taste.

  • 5.

    Rinse the quinoa pan or set a separate, clean pan over medium heat and toast the cashews in 1 tsp olive oil till just golden. Season with a pinch of salt and scatter over the salad before serving.