Recipe – Sweetcorn, quinoa and avocado salad with mango salsa



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





  • 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)


  • 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!


*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!


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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s