Recipe – Sweetcorn, quinoa and avocado salad with mango salsa

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Ingredients: (feeds 4)

  • rocket
  • lettuce
  • 2 tins sweetcorn
  • 1 cup quinoa (2 cups cooked)
  • avocados
  • 4 baby cucumbers/ 2 large cucumbers
  • 4 handfuls of cherry tomatoes
  • black olives (as many as preferred)
  • fresh dill
  • fresh parsley
  • fresh mint leaves
  • salt and pepper
  • preferred dry herbs

 

 

 

Sauce:

  • 1 tbsp mango balsamic
  • 3 tbsp balsamic
  • 5 tbsps olive oil
  • ½ tbsp dried mint
  • fresh lemon juice (to taste)
  • salt* and pepper (to taste)

Method:

  • In a small pot, boil 2 cups of water with salt then add 1 cup of quinoa and leave over low heat
  • Finely chop the lettuce leaves, remove rocket leaves from stalk and place in salad bowl
  • To the bowl, also add: cherry tomatoes sliced in half, cucumber chopped in to small cubes, avocado slices and chopped black olives (de-pipped)
  • Drain the tinned sweetcorn and add to salad bowl
  • Once the quinoa is ready, leave it to cool at room temperature before also adding this to the salad bowl
  • Finely chop the fresh dill, mint and parsley leaves and place on top as a garnish
  • To finish off, in a separate small bowl mix all of the ingredients for the salad sauce** and serve

 

Bonne appetite!

TIPS:

*Avoid using white table salt, instead opt for a more natural choice of pink rock salt*

**Do not add the sauce to the salad until you are ready to eat as the lemon juice will cause the salad to soften and moisten**

-Try serving this dish with a cold glass of pomegranate coconut water!

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One thought on “Recipe – Sweetcorn, quinoa and avocado salad with mango salsa

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