Spring is here! I’m absolutely loving this gorgeous spring weather we are enjoying here in Florida. Even though I’ve been working long hours, I was able to get a taste of spring this weekend. I went for a long run in the fresh spring air (okay, pollen-filled air) and made this fresh Strawberry, Mango and Avocado Quinoa Salad.
Mango, mango, mango! Let’s talk mangoes. I love them. I eat at least one a day when they are in season. And even though I am incredibly fortunate to live in Florida where the growing season is long, I do not live far enough south to grow a mango tree. Not only are they one of my favorite fruits to eat, but I love the look of tree full of fresh vibrant mangoes. And of course I would just love the ability to walk out into my backyard, pick one and add it to my favorite salad.
I’m a sweet salad kind girl. I love fruit in my salad. My go-to weeknight meal when I don’t have anything else planned is a fresh salad with spinach, fruit, goat cheese, nuts or sunflower seeds and balsamic vinaigrette. The more fruit, the better. And since I try to use seasonal fruits, my salad is always changing. This strawberry, mango and avocado salad is perfect as a light lunch or a side dish paired with grilled chicken or fish. In addition to the quinoa, chunks of fresh mango, avocado and strawberries add a delicate sweetness and create a salad that is bright, refreshing and healthy. I also love adding a few chopped mint springs to my salad which adds a subtle fresh mint flavor.
Quinoa is a pantry staple. Packed with protein and antioxidants, quinoa is relatively quick and easy to prepare. You can even use a rice cooker. I typically make a big batch on the weekends and then add it to meals throughout the week, such as vegetable pilaf, oatmeal, and salad. This salad is a healthy serving of fruit and grains, loaded with nutrients and packed with protein.
Strawberry, Mango and Avocado Quinoa Salad
- 1 1/2 cups cooked quinoa
- 1 heaping cup strawberries chopped
- 1 large mango peeled and chopped
- 1 large avocado halved, pitted and chopped
- 1/4 cup extra virgin olive oil
- juice from 2 limes
- mint for garnish
- In a large mixing bowl combine quinoa, strawberry, mango, avocado, olive oil, and lime juice. Toss to serve and garnish with chopped mint, as desired.
- Store in a sealed container in the refrigerator for up to 3 days.
Nutrition InformationCalories: 323, Fat: 22g, Saturated Fat: 3g, Sodium: 9mg, Potassium: 504mg, Carbohydrates: 29g, Fiber: 6g, Sugar: 8g, Protein: 4g, Vitamin A: 520%, Vitamin C: 45.7%, Calcium: 28%, Iron: 1.6%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.