Salad with Mango, Avocado, and Quinoa

I am going to cut the chit chat here. In this case, the pictures speak louder than any words I can use to describe this vibrant salad.

A combination of an abundant supply of natural light (the slight overcast Friday was golden for an afternoon of photography), the striking colors of the ingredients used, and the presence of the neutral wood boards and white plates in the background made for a spectacular display of this dish at its best. It looks so good, and tastes so fresh and light!

Credit to my good friend Tyler for letting me try his extremely fresh, organic greens. His family grows their own vegetables in their own aquatic garden.

Credit to my good friend Tyler for letting me try his extremely fresh, organic greens. His family grows their own vegetables in their own aquatic garden.

If you have a head of salad greens, separate the leaves.

 

Salad with Mango, Avocado, and Quinoa 

Level: Easy                Prep Time: 20 minutes                Serves 2

  • 2 large heads of Green Lettuce (such as Mache or Boston)
  • 1 large Mango
  • 1/2 medium Hass Avocado
  • 1/4 large Red Onion
  • Dash of Red Pepper Flakes
  • 1/2 cup Quinoa (red or white)
  • 1 tbsp. Sesame Seeds (toasted or untoasted)

 

  • 2 tbsp. Olive Oil
  • Juice and Zest of 1/2 a Lime
  • 1 tbsp. Balsamic Vinegar
  • Salt & Pepper

Preheat the oven to 450 degrees.

Bring 1 cup of salted water or chicken broth to a boil.

While the water is heating, toast the dry quinoa in a small saucepan over medium heat for a few minutes, stirring occasionally to keep from burning.

Toast the quinoa on a dry pan.

Toast the quinoa on a dry pan.

Pour the toasted quinoa into the water, turn the heat to a simmer, and let cook for 15 minutes covered.

Cooked, white quinoa. Nice and fluffy!

Cooked, white quinoa. Nice and fluffy!

Dice the red onion into thin pieces, and place on a pan lined with tin foil. Lightly dress with olive oil, salt, pepper, and red pepper flakes. Roast in the oven for 10 minutes.

Roasted red onion.

Roasted red onion.

 

Peel the mango and cut the fruit into thin slices.

Peel the mango.

Peel the mango.

Slice the mango.

Slice the mango.

Sliced Mango

 

Slice the avocado in half lengthwise. Using a clean hand, carefully run your thumb under the peel of the avocado, and lift one half of the avocado out of its peel. Slice it into thin slices.

Cut the avocado in half. We will only use one half for two servings of salad.

Cut the avocado in half. We will only use one half for two servings of salad.

Thinly slice the avocado half.

Thinly slice the avocado half.

 

Mix the olive oil, lime juice and zest, and balsamic vinegar in a small bowl. Add salt and pepper to your liking, and beat well.

All of the components of the salad. A true artist's palette.

All of the components of the salad. A true artist’s palette.

Lay out the lettuce on a large plate or in a large bowl. Lay the mango, onion, and avocado on top. Spoon some quinoa on the side. Pour the vinaigrette over the salad, and finish with a sprinkle of sesame seeds. Enjoy!

Lay the salad out on a plate, or in a bowl.

Lay the salad out on a plate, or in a bowl.

Lay the mango, onion, and avocado over the salad.

Lay the mango, onion, and avocado over the salad.

Add a spoonful of the quinoa on the salad.

Add a spoonful of the quinoa on the salad.

Dress with the vinaigrette and sesame seeds.

Dress with the vinaigrette and sesame seeds.

Salad with Mango, Avocado, Quinoa

That was a pleasant lunch.

That was a pleasant lunch.

 

 

 

 

 

 

 

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