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Mango Avocado Quinoa Salad

Mango Avocado and Quinoa Salad // So perfect for spring roasts or summer grilling // Karista's Kitchen

I woke up at 3am the other morning thinking about Mango Avocado Salsa and how delicious it would be in a salad. Because honestly, I could eat Mango Avocado Salsa like a salad.

And wouldn’t that salad be so fantastic if I added some quinoa and maybe greens?  Then I thought to myself how much you would love this salad!  So the next morning, I had to make it.

It turned out just as tasty as I thought it would.  Quinoa, red onion, fresh cilantro, fresh mint, fresh parsley, lime juice, extra virgin olive oil, salt, a little pepper, avocado, mango and micro greens.  It. Is. Divine. 🙂

Mango Avocado and Quinoa Salad // So perfect for lunch, brunch or summer grilling // Karista's Kitchen

I had a little leftover yesterday and added it to baby spring greens and dressed it with some of my leftover honey mustard dressing and that was equally as delicious.

I’ve listed the recipe below but truly, you can create this salad to your tastes.  Adding more greens or less onions, more avocado and less mango.  It’s a base recipe so have fun and create an enticing spring and summer salad that will be so fabulous for brunch, lunch or with spring roasts or summer grilling.

Wishing you all a most marvelous weekend!

Loads of love,


PS: Thank you all so much for your heart warming and thoughtful comments about my last post, My Lost Love for Social Media.  I adore you all and I feel so lucky to have such an incredibly lovely group of engaging readers!

Mango Avocado Quinoa Salad

Serving Size: 4

Mango Avocado Quinoa Salad


  • 1 cup quinoa, cooked to package directions (Einkorn or other ancient grain works well too)
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh Italian parsley
  • 1 lime juiced
  • 2 tablespoons extra virgin olive oil
  • 1-2 mangos, diced
  • 1-2 avocados, diced
  • Handful of micro greens
  • Salt and pepper to taste
  • Fresh baby greens, baby spinach or arugula if desired
  • Crumbled Cotija cheese, optional


  • Prepare the quinoa according to package directions and then let it cool.
  • Toss together the quinoa, onions, fresh cilantro, fresh mint, fresh parsley, lime juice and olive oil. Season to taste with salt and pepper.
  • Layer the salad on a platter or plate with the quinoa, mango, avocado and top with micro greens. Garnish with Cotija cheese if desired or serve the entire salad over a platter or plate of baby greens.
  • For a little extra dressing, whisk together 1 part lime juice with 2 parts olive oil and a dash of honey, salt and pepper. This makes a quick lime vinaigrette. Adding a little Dijon mustard to it is also nice.
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  • Reply
    Suzann Vincent
    April 1, 2016 at 10:25 am

    hiya! I actually make a similar salad, probably not as great as you do 🙂 but may i suggest a bit of coriander in the dressing and adding cranberries and I like crushed almonds? Also, I have added chopped kale in lieu of the greens when that was what I had in the fridge. Like a good omelet this yummy staple summer salad can take on a whole new life. I plan to use your base “salsa” going forward as it looks better than mine. YAY Karista.

    • Reply
      April 1, 2016 at 11:23 am

      Suzann that all sound so completely delicious! And yes! Kale sounds like a fantastic green for this salad and would hold up well to all the flavors. I adore coriander and I agree that would be absolutely delicious in the vinaigrette. You’re quite the accomplished home chef Suzann!! Well done! 🙂

  • Reply
    April 1, 2016 at 12:58 pm

    Yum, yum and YUM! Your photos are stunning and with the warm weather we’re having this salad sounds just perfect. All the fresh green herbs sound so refreshing, too. Happy weekend to you!

  • Reply
    April 1, 2016 at 4:11 pm

    This is a happy combination . . . . our summer is slowly fading but the weather still being up to 30 C does most decidedly tempt one to make this light and lovely main course dish!

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