This is a real crowd pleaser and very quick and easy to throw together. It also combines some of our favourite ingredients and a real punch of flavour. In terms of nutrition it’s also delivering, with a good level of essential fats, high quality proteins, vitamin C and plenty of antioxidants. Enjoy!
At IHS we are just not ready to accept that winter is upon us and we are still hanging on to the hope of a few warmer days and evenings. So here’s one last salad for our recipe of the month before we jump straight into some hearty, warming one pots!
You will need
2 Limes, 1 zested and juiced and 1 juiced
1½ tbsp Olive Oil
250g ready-prepared Mango, chopped into smaller pieces
198g tin Sweetcorn, drained
2 Spring Onions, finely sliced
1 Red Chilli, deseeded and finely chopped
Large handful of fresh Coriander, finely chopped
260g Salmon Fillets
40-60g Feta, crumbled
Rinse and cook the quinoa according to the instructions on the packet, then drain and set aside.
In a large bowl, toss the quinoa with the lime zest and juice and 1 tbsp olive oil. Add the mango and season to taste.
Tip the sweetcorn and spring onions into the bowl with the quinoa. Add the chilli and toss it all together with the coriander, reserving some to garnish.
Heat the remaining olive oil in a pan and add the salmon, skin-side down. Season and cook for 8-10 minutes or until cooked through, flipping halfway.
Cut the avocado into pieces and stir through the quinoa.
Flake the salmon through the salad with the avocado and garnish with the remaining coriander and crumbled feta.