My husband recently went 28 days only eating fruits and vegetables. It was intense! I don’t think I could have done it unless I had real strong motivation. Anyway, I made him a salad every day for lunch, so I ate a lot of salads for lunch, too, that month. When you eat salads every day, you get much more creative. I found that I love something sweet in every salad–like cut up oranges, grapefruit, apple, strawberries, etc. One day, out of desperation to make a salad out of very little produce, I used some frozen mango that we usually use in smoothies. It was so good! After consulting the internet, I realized I’m kind of late to the game. Mango in salads is a popular thing already. Oh well, at least I thought I was original for a while.
That was all to say that you can make this salad year round, no matter what the cost of fresh mangoes are! Costco and other grocery stores sell frozen mango and it thaws out beautifully. You’d never guess the salad in these pictures has mango chunks that were in the freezer minutes before becoming food blog models.
This salad is my new favorite! Zingy, sweet (oil-free!) honey-lime dressing, crunchy bell peppers, sweet mango with hearty beans and quinoa…It’s a perfect spring and summer potluck recipe or a fresh main dish for a light dinner.
- 1 heaping cup mango chunks (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 cup chopped red onion
- 1 jalepeno, seeds removed, diced small
- 1/2 cup chopped cilantro
- 1 cups cooked quinoa
- 1 can black beans, drained and rinsed
- 1 avocado
- 10 oz fresh spinach (about 2 large handfuls)
- 2 Tbsp honey (or maple syrup for vegan)
- 3 Tbsp fresh lime juice
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- 1 tsp salt
- 2 tsp dijon mustard
If using frozen mango chunks, put them in a bowl with warm water to thaw.
Combine the chopped onion, diced jalepeno, chopped cilantro, chopped red bell pepper, quinoa and black beans in a bowl. Cut the thawed mango into small 1/2 inch chunks and add the to the bowl.
Stir dressing ingredients together and toss with salad.
Roughly chop spinach leaves into smaller pieces. Toss with the rest of the salad, or as I like to do when using a salad platter, put a bed of spinach beneath the quinoa salad.
Just before serving, add chopped avocado.
Meal Prep Tip: Cook large batches of quinoa or rice to use throughout the week. Also freeze small bags of 1 or 2 cup portions. You can thaw it quickly in the microwave or under hot water, so you can toss it quickly into salads like this.