Serves: 2 - 4

Serve this salad alongside grilled chilled, fish, tofu or veggie burgers. It’s also substantial enough to make a delicious light lunch or dinner on its own. Quinoa is packed with protein, so with the heart-healthy fibre-filled pistachio nuts, avocado and pomegranate seeds, this salad ticks all nutritional boxes.

Find more healthy recipes from Dr Michelle Braude here.

Ingredients

Name: Quinoa, avocado and mango salad
Yield: 2 - 4
Ingredients: 170g uncooked red quinoa (or regular white quinoa) 1 ripe avocado, diced 1 small ripe mango, peeled and diced 80g pomegranate seeds 20g pistachio nuts, shelled 4 spring onions, thinly sliced A few handfuls of spinach or salad leaves Dressing 1 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp sesame oil 2 tsp low sodium soya sauce

170g uncooked red quinoa (or regular white quinoa)

1 ripe avocado, diced

1 small ripe mango, peeled and diced

80g pomegranate seeds

20g pistachio nuts, shelled

4 spring onions, thinly sliced

A few handfuls of spinach or salad leaves

Dressing

1 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp sesame oil

2 tsp low sodium soya sauce