• 200g quinoa
  • 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
  • 28g fresh coriander, finely chopped
  • 260g salmon fillets
  • 1 avocado
  • 40g feta, crumbled


  1. 1

    Rinse and cook the quinoa according to the instructions on the packet, then drain and set aside. 

  2. 2

    In a large bowl, toss the quinoa with the lime zest and juice, 1 tbsp olive oil and seasoning. Add the mango to the quinoa and season. 

  3. 3

    Tip the sweetcorn and spring onions into the bowl with the quinoa. Add the chilli and toss it all together with seasoning and the coriander, reserving some to garnish. 

  4. 4

    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. 

  5. 5

    Flake the salmon through the salad with the avocado and garnish with the remaining coriander and crumbled feta. 

Nutritional Details

Each serving provides
  • Energy 2022kj 483kcal 24%
  • Fat 23.9g 34%
  • Saturates 4.3g 22%
  • Sugars 14.9g 17%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

40.3g carbohydrate 8.1g fibre 22.7g protein

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