Salad Recipes

Quinoa salad with avocado mayo

Easy to put together and full of flavour, this healthy lunch option proides iron, folate, vitamin C and fibre. Make it vegetarian by leaving out the chicken

Ingredients

• 70g quinoa
• 75g avocado, halved and stoned
• 1 small garlic clove, finely grated
• ½ tsp mustard powder
• 1 lemon, juiced and half zested
• 198g can sweetcorn, drained
• 160g cherry tomatoes, halved
• 2 x 5cm chunks cucumber, diced
• 2 spring onions, finely sliced
• 2 tbsp chopped mint
• 2 tbsp pumpkin seeds
• 100g cooked chicken (optional)

Directions

• STEP 1

  Put the quinoa in a pan of boiling water and simmer for about 18 mins until the grains burst. Tip into a sieve and rinse under cold water.

• STEP 2

  Meanwhile, scoop the avocado into a bowl and add the garlic, mustard and 2 tbsp lemon juice, then blitz with a hand blender or in a food processor until smooth. Add 1-2 tbsp cold water if it's too thick.

• STEP 3

  Stir the lemon zest into the quinoa, along with the corn, salad vegetables, mint and pumpkin seeds, then flavour with a little more lemon juice. Tip onto plates or into containers. Top with the chicken, if using, and spoon over the avocado mayo.