crispy quinoa & mango salad

 
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This salad is the best way to celebrate the beginning of summer in Australia ! (YAY) Nothing better no a hot summers day or night to pair a fresh salad with some barbecued sausages. This salad is super quick to put together and has fresh mango, a great way to incorporate seasonal ingredients into your diet. Topped with some pan fried spring whole foods sprouted quinoa and zucchini bread, these crispy croutons will put your processed bread croutons to serious shame (nutritionally AND taste wise). Top with extra salt, lemon and crispy slivered almonds and you will be invited to every summer BBQ 😉



 

crispy quinoa & mango salad

Ingredients 

1 bag of mixed leaves ( I used rocket and spinach)

1 avocado cut into cubes

1 fresh mango cut into small pieces

1 cup shredded cabbage

1 cup halved baby tomatoes

1 piece of sprouted bread

1 generous handful basil leaves

2 tbsp slivered almonds

1/2 lemon

2 tbsp olive oil

S + P

Method

  1. Place sprouted bread in the toaster

  2. Heat a fry pan with a dash of olive or coconut oil, then crumble the toasted bread into the pan

  3. Add a pinch of rock salt and the slivered almonds

  4. Toss on medium heat till golden and set aside to cool

  5. Next , take the greens, mango, avo, cabbage and tomatoes and toss in a bowl

  6. In a small bowl, mix your lemon juice, salt, pepper, olive oil

  7. Place the crispy croutons and almonds on top of the salad with the basil leaves and pour over dressing