Salad with mango, avocado and quinoa

Ingredients for 2 servings:

• 50 g quinoa
• 1 handful of arugula
• 1 romaine lettuce heart(s)
• 2 spring onions
• 1 small cucumber(s) (snack cucumber)
• 1 small mango(s)
• 1 avocado(s)
• 1 handful of hazelnuts, chopped or sliced
• e.g. feta cheese, optional
• n. B. Salt
• 2 tbsp hazelnut oil
• 3 tbsp balsamic vinegar (mango balsamic vinegar)
• 1 tbsp Balsamic vinegar, lighter (Condimento Bianco)
• n. B. Salt and pepper, mixed, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Roast the hazelnuts in a pan without fat and let cool on a plate. Rinse the quinoa with hot water and cook according to the package instructions. Add salt to taste and let cool. Mix the ingredients for the dressing. Trim the arugula and romaine lettuce and cut into bite-sized pieces. Slice the spring onions and slice the cucumber. Peel the mango, remove the stone, and dice the flesh. Mix the lettuce, spring onions, cucumber, and mango in a bowl with the dressing. Halve the avocado, remove the stone, and scoop out the flesh from the skin with a spoon. Halve the halves lengthwise and toss in the nuts. Arrange the lettuce, arugula, and avocado quarters on plates and serve sprinkled with the remaining nuts. Variation: Sprinkle with feta cheese.