• 50g cooked quinoa white
  • 3 ripe mangos
  • 100g mesculan salad mix
  • 2 whole avocados
  • 20g pepitas (pumpkin seeds)
  • 10g sunflower seeds
  • 10g pumpkin seeds
  • 10g shredded coconut
  • 5g sesame seeds
  • 5g chia seeds
  • 50ml red wine vinegar
  • 100ml extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • Salt and pepper


  1. Wash the raw quinoa well under cold running water and strain. To cook, sprinkle into a pot of vigorously boiling water and boil for 20 minutes – you can tell when it’s ready as the outer ring separates. Strain and rinse under running water until cool.
  2. Cut the mangoes in half and then remove the flesh by using a large kitchen spoon to scoop out the whole cheek; slice into strips.
  3. Cut the avocados in half and remove the seed; remove the flesh by using a large kitchen spoon to scoop out; cut into strips.
  4. Make the dressing by combining all the ingredients in a small jar with a screw top lid. Shake well to combine.
  5. Dress the salad leaves with a couple of tablespoons of the dressing and arrange on a salad plate. Sprinkle the cooked quinoa over the leaves. Top with the avocado and mango strips then sprinkle the seeds, coconut and serve.
  • Serves
  • Prep