For whatever reason, I’ve been making a lot of sweet, indulgent things lately – so time to switch gears and prepare something healthy. This recipe is an adaptation of one of my favorite things: Mango salsa. Something about the combination of mango, avocado, cilantro and lime is really scrumptious, so when I saw Damn Delicious’ Cilantro Lime Dressing, I knew I had to try it out on a salad like this.
This salad would also be really good with chopped Jalapeño if you want to add a little heat! I unfortunately didn’t have any on hand.
I’m still working on my “pouring and shooting” technique!
This salad is packed with protein, fiber, vitamins, minerals, so much good stuff. Isn’t it awesome when something so good for you tastes so great.
This recipe makes 2 big salads, but you can store it for a few days if you don’t plan on eating it all right away, just store the salad and the dressing separately and squeeze a little lime juice over the avocado to prevent it from getting brown.
Mango Avocado Quinoa Salad with Cilantro Lime Dressing
|Prep time||15 minutes|
- 1 cup cooked quinoa (this volume is after the quinoa is cooked, is equivalent to about 1/3 cup uncooked quinoa)
- 1 cup cooked & rinsed black beans
- 1 Peeled & chopped mango
- 1 chopped avocado flesh
- 1/4 cup diced red onion
- salt & pepper to taste
- 3/4 cups loosely packed cilantro leaves
- 1/2 cup plain greek yogurt
- 2 cloves minced garlic
- juice of 1 lime
- 1/4 cup olive oil
- 2 teaspoons balsalmic vinegar
- 3 tablespoons honey
|1.||Layer Quino and black beans then top with mixed avocado, mango and onion.|
|2.||Put yogurt, cilantro, garlic and lime in a food processor or blender and pulse until the cilantro is chopped up to fine pieces, then add the olive oil, vinegar and honey and blend until emulsified (mixed well).|
|3.||Serve salad topped with dressing and salt/pepper.|
Recipe time does not include the time it takes to cook the quinoa / beans.