Mango Quinoa Summer Salad (GF/DF/V)

• 1 large mango, cubed (about 1 Cup)

• 1 medium tomato, chopped

• 1 avocado, cubed

• 1 large handful organic spinach or arugula

• 1/2 C cucumber, chopped

• 1/4 C cilantro, chopped

• 10 oz canned black beans, drained + rinsed

• 2 scallions, chopped (can sub equal red onion)

• 1 C quinoa, cooked

Dressing

• 1.5 Tbsp organic maple syrup

• 1 large lime, juiced (~3-4 Tbsp)

• 1/2 tsp freshly grated ginger

• 1 tsp dijon mustard

• 1/4 tsp sea salt

Prepare the dressing in a small bowl by combining the maple syrup, lime juice, fresh ginger, dijon mustard & sea salt. Stir until combined. Set aside.

In a medium bowl combine the cooked quinoa, mango, tomato, spinach, cucumber, cilantro, black beans, and scallions. Gently mix in the dressing. Top with avocado and enjoy!

We recommend serving immediately and consuming within 1-day as ingredients get soft as they sit.

If so inclined, we also recommend adding organic, pasture-raised grilled chicken, or wild-caught shrimp or salmon!

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