Salad #11: Blueberry Mango Quinoa Salad with Citrus Dressing
This Blueberry Mango Quinoa Salad is number 11 in this Fox Kitchen’s 52 Salad Recipe Series.
Blue and yellow are a favourite colour combination of mine. Why I didn’t use it on the blog, I don’t know but just look at this salad … isn’t it one of the most striking salads you’ve ever seen? I could sit and look at it all day long.
I could also eat it all day long! In addition to this salad’s vibrant beauty, its got a mix of textures, from the crisp raw crunch of fresh raw kohlrabi to the softer bite of cooked quinoa. The flavours are of sweet mango paired with the slight tartness of blueberries. And the basil … isn’t everything better topped with fresh basil?
All of that fresh real food yumminess is then drizzled with a tangy sweet citrus dressing.
This yummy talk has got me wanting to throw on my shoes so I can march down to our neighbourhood produce market to get fresh ingredients for another of these salads!
Local kohlrabi is fresh in the markets now. As are local blueberries. The mangoes, well of course we don’t grow those up here in Canada. Nor do we grow the citrus fruits needed for the dressing. Local or not, there are certain things this Fox just can’t resist. Sweet ripe mangoes are one of those things. Peach Mango Creamsicles anyone?
If you’ve not familiar with kohlrabi … its from the cauliflower/cabbage/broccoli family. It looks a bit like a turnip but is mild tasting. I wrote more about my thoughts on this unusual vegetable on this Kohlrabi Mango Mint Salad post.
If you can’t get kohlrabi, or if you don’t care for it, you could probably use cucumber instead. Or celery. Yes, I’m sure either of those would make good substitutions for kohlrabi. You can also switch up the type of quinoa. Use a white, or black quinoa, or a mix, instead of red quinoa. The red is just what I happened to have on hand. I also had the other varieties on hand. Guess the red just struck me as appetizing on this day.
Kohlrabi brings back memories of my grandma’s vegetable garden. Do you have any garden related memories you’d care to share?
Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Real Food | Vegan | Vegetarian
- 1/4 Cup orange juice, about 1/2 an orange
- 1/4 Cup lemon juice, about 1 lemon
- 2 tsp honey, or sweetener of choice
- 1/4 avocado oil, or salad oil of choice
- sea salt and fresh ground pepper, to taste
- 1/2 cup uncooked red quinoa, or about 1 1/2 Cups cooked
- 1 small kohlrabi, peeled and chopped
- 1 mango, peeled and chopped
- 1 small container of fresh blueberries
- 2 Tbsp fresh basil, chopped
- Add quinoa to a small saucepan and add 1 cup of water. Boil for 15 minutes. Remove from heat and set aside to cool. You can cook the quinoa a day or two in advance. Refrigerate cooked quinoa in a covered container.
- In a small bowl, or jar with a tight-fitting lid, whisk (or shake) all the dressing ingredients until well blended. Set aside.
- In a medium bowl, mix kohlrabi, mango, blueberries and basil. Set aside.
- Divide cooled quinoa between two salad bowls. Top with fruit/vegetable mixture and drizzle with citrus dressing. Serve immediately.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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