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Karista's Kitchen Kid Friendly Life Around My Table Salad Sassy Side dishes

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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    Chicken Grilling Pork Sauces, Salsas and More Seafood

    Pineapple Mango Chutney

    Ok everyone, hold on to your seats, this is one of my new favorite sauces.  I’m over the moon excited about this flavorful, fresh and gloriously pretty chutney.  It looks like sunshine and tastes like heaven.

    It beautifully complimented my roasted salmon, allowing the rich flavors of the salmon to mellow under the tangy sweetness of the fruit.  Oh, and just a little zip from the roasted chili sauce.  Mmmm.

    Bright, beautiful and spicy sweet I was so thrilled with this recipe I talked about it all through dinner; until I saw my gals eyes rolling to the back of their heads.

    My little gal, who is quite animated, pretended to fall asleep over her plate.  I think that was my hint to change the subject.

    I can see Suzie Q’s daily journal headline… My crazy Mother’s obsession with food.  🙂

    Pineapple Mango Chutney


    1 small fresh pineapple, peeled, cored and chopped

    3 mango’s, peeled and chopped

    2 teaspoons grated fresh ginger

    3 tablespoons sugar

    ¼ cup white wine or water

    1-2 teaspoons roasted red chili paste (Thai Kitchen)


    Combine all the ingredients except the chili sauce in a medium saucepan.

    Heat over medium heat and keep at a slow simmer for about 30 – 40 minutes or until the ingredients become soft and a bit saucy.

    If the chutney becomes dry add a little more water or wine to the mixture.

    When the chutney is done fold in the chili sauce.

    Keep in the frig for up to one week.

    Great over grilled pork, chicken and fish, especially salmon!  Sam Choy serves his chutney with wok stir fried shrimp over rice.  Yum!

    Kid Friendly Sassy Side dishes Sweets vegetarian

    Pineapple, Mango and Blueberry Fruit Salad with Fresh Mint and Lime

    This is the perfect time of year to break out all your favorite fruit salad recipes.  I have so many versions of fruit salad I don’t think I could ever blog them all. 

    You might be thinking a fruit salad is just that, a fruit salad.  But not according to the Bennett crew.  Ranger Craig could consume his weight in blueberries, Tink, my oldest gal never met a pineapple she didn’t like, and Suzie Q, my youngest, will eat pints of fresh raspberries until she turns pink, which she’d love as that is most certainly her favorite color.  So, I decided to blog one of my most requested fruit salads but also include several different versions that just might suit your fancy.

    Tropical fruits, stone fruits, berries, citrus, ginger and fresh herbs blend beautifully into delicious and taste bud tingling side dishes or entrée’s.  Mango and papaya are especially delicious over fresh greens that have been tossed with a light basic vinaigrette and then topped with grilled meats or fish. 

    If I’m serving one of my fruit salads for adults only brunch or evening barbeque, sometimes I’ll spike the fruit with a bit of white wine or French brandy and serve it up in beautiful wine or martini glasses.  This makes a fun and festive appetizer for dinner or brunch guests (and gets the party rolling!).

    Pineapple, Mango and Blueberry Fruit Salad with Fresh Mint and Lime


    1 pineapple, diced into bite sized pieces

    2 mangos, diced

    1 pint fresh summer blueberries

    2 tablespoons fresh chopped mint

    1 lime zested and juiced

    Toasted coconut for garnish (optional)


    Mix together the fruit, mint and lime juice and zest.  Let the fruit sit at room temperature for about 20 minutes prior to serving. If the fruit salad needs a little extra sweetness add a few tablespoons of honey and toss.

    Asian Fruit Salad with Fresh Ginger, Lime and Honey


    1-2 Asian pears, diced

    2 mangos, diced

    2 kiwi, sliced

    1 papaya, diced

    1-2 pints fresh raspberries

    1 tablespoon grated fresh ginger

    1 large lime juiced and zested

    2 tablespoons honey

    Fresh mint for garnish


    Mix together the grated ginger, lime juice, zest and honey.  In a large bowl, gently toss together the pear, mango, kiwi, papaya and raspberries with the lime, ginger and honey mixture.  Garnish with fresh chopped mint or cilantro.

    Summer Fruit Salad with Fresh Lime and Toasted Coconut


    1 pineapple, diced

    2 mangos, diced

    1 quart strawberries, sliced

    1 pint fresh blueberries

    1 pint fresh raspberries

    2 cups fresh red grapes

    Optional: sliced fresh kiwi, star fruit, citrus, or papaya

    1 cup toasted coconut

    2 limes juiced and zested


    In a large bowl gently toss all ingredients together.  Serve in one large glass bowl or large wine or martini glasses. 

    Just for fun:  If serving these fruit salads to adults, spike the salad with about 1/4 – 1/2  cup white wine or your favorite aperitif such as a lovely French Brandy or Sherry.  Serve in martini glasses and toast to summer! 

    Chicken Halibut Kid Friendly Sauces, Salsas and More Seafood

    Mango Cilantro Avocado Salsa over Grilled Halibut

    Tropical salsas can take a fish dinner from good to great! I adore tropical fruits and especially like them paired with fresh fish of the season. 

    This mango salsa recipe is simple, fresh and makes dinner a breeze.  Just top your fresh grilled, or even pan seared or baked fish, or chicken with this mango salsa and serve with an herbed rice, grilled sweet potatoes or grilled plantains and you have a fabulous and fast dinner. 

    This delicious salsa can even be served as an appetizier with blue corn chips!  In fact, I usually prepare enough salsa to top our fish or chicken and then serve a little extra with chips for snacking before dinner is ready.   You can prepare this recipe up to one day in advance, however, do not combine the avocado until you are ready to serve.  Happy Cooking!

    Mango Cilantro Salsa

    Serves 4

    Prep Time: 15 minutes

    Cook Time: No cooking required

    2 large mangos peeled and diced

    1-2 large avocados diced

    ½ C purple/red onion diced

    ¼ C (or a good handful) packed chopped cilantro

    1 Serrano or jalapeño pepper seeded and diced (optional) or a pinch of chipotle powder

    1 Lime zested and juiced

    1-2 tablespoons extra virgin olive oil


    Fresh cracked black pepper

    Gently toss mangos, onion, pepper, cilantro, lime zest and lime juice.  Next add 1-2 tablespoons of olive oil, salt and pepper to taste and gently toss again.  Last, add the avocado and gently toss into the salsa.  Serve with blue corn chips as an appetizer or over grilled fresh Halibut or grilled Chicken for a main course.  Add a few yummy sides to make a great summer meal.