This salad is a fabulous side-dish idea for an Asian themed meal. If you’re making dumplings, tofu rice bowls, some panko chicken or any of your other favourite Chinese or Thai style dishes, this fresh and fruity salad is a great replacement for a boring old side of sautéed vegetables.
It’s really easy to prepare and served cold, the leftovers make a fantastic lunch the next day!
What you’ll need:
- One cup of quinoa, cooked
- One mango, cut into cubes
- 2 red peppers
- One avocado (not too ripe) cut into cubes
- A few handfuls of fresh baby spinach, chopped
- One bunch of spring onions, chopped
- Some cress or alfalfa sprouts (optional)
As a dressing…
- Lots of fresh lime juice
- Sesame oil
- A drizzle of honey
- Salt and pepper
- Some chilli flakes (optional)
As a really nice garnish…
- Some black sesame seeds (for dramatic visual effects!)
- Some toasted cashew nuts
What to do:
This salad doesn’t need too many assembly instructions, chop the red pepper and char it on a grill or in a frying pan with a bit of oil so that some of the skin gets nice and blackened.
Let the cooked quinoa cool and add to the bowl, then add the red pepper (once cooled) avocado, mango, spring onions, spinach and sprouts and then toss well.
Sprinkle with the nuts and seeds for garnish and then drizzle with the dressing.