Salad is the side dish of summer. I make so, so many salads and can’t get over how much we enjoy them with food straight from the grill. This Mango Avocado Quinoa Salad is yet another salad you’ll want on rotation this season. It’s from the lettuce-less salad category and still fits the bill as delicious, filling, and summery.
The mango is the real standout flavor in this dish. It’s so cheerful and fruity for summer, we all love it. Cutting it up can be a bit of a hassle so be sure to take your time and do it carefully. If you want to buy pre-cut mango I definitely won’t judge. Sometimes that is just much, much easier..
Sweet mango pairs beautifully with savory avocado, another featured ingredient in this dish. Quinoa is the perfect backdrop for these two standouts because it is such a neutral flavor and it absorbs the fruit juices and dressing so well. I also love that it’s high in protein because we all need a lot of it after a day of running around in the sun.
There is so many ways to serve this salad. I typically make it a little in advance so the flavors have a chance to absorb and blossom. It can also stay covered in the fridge for a few hours so long as the avocado has been tossed well with the dressing to prevent it from turning brown. Sometimes I scoop it onto a lettuce cup, which functions as a pretty container. Other times I use a ramekin to form it into a perfect scoop like I would at one of my restaurants
No matter how you serve it, I guarantee your family and friends will love it. It is naturally hydrating, sweet, and summery in all the right ways. Cheers to summery dishes and outdoor dining! Enjoy!
Mango Avocado Quinoa Salad This salad is a great companion to any main course and also stands well on its own. I love the addition of mango because tropical fruit tastes incredible in the summer when it’s fresh. This is also a great salad to bring to a party!
Makes 4 servings
1 cup cooked quinoa
1 ripe mango, peeled and diced
1 ripe avocado, peeled, pitted, and diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
In a large bowl, combine the cooked quinoa, diced mango, diced avocado, chopped red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and pepper.
Drizzle the dressing over the salad and toss gently until all the ingredients are well coated.
Adjust the seasoning if needed.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact firstname.lastname@example.org or call 203.658.8659.