Mixed grain & avocado salad with mango & pomegranate

Name: Mixed grain & avocado salad with mango & pomegranate
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 2
Ingredients: 250 g Tilda Brown Basmati & Quinoa; 1 small ripe mango, diced; 1 ripe baby avocado, diced; 20 g shelled pistachios; 60 g pomegranate seeds; 4 salad onions, thinly sliced; 1 tsp toasted sesame oil; 2 tbsp white balsamic vinegar

This mixed grain salad brings together earthy brown rice and quinoa, creamy avocado and bursts of sweetness from the pomegranate seeds and mango to make for a tasty accompaniment to any meal.

4 out of 5 stars(1) Rate this recipe

VegetarianHealthy

Serves2
CourseSide
Prepare5 mins
Cook2 mins
Total time7 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

250g Tilda Brown Basmati & Quinoa
1 small ripe mango, diced
1 ripe baby avocado, diced
20g shelled pistachios
60g pomegranate seeds
4 salad onions, thinly sliced
1 tsp toasted sesame oil
2 tbsp white balsamic vinegar

Method

Heat the grain pouch according to the pack instructions. Mix the mango, avocado, pistachios, pomegranate seeds and salad onions together and stir into the rice mix.
Whisk together the oil and vinegar and toss into the salad. Serve in a large bowl, with raita (see cook’s tip) on the side, if you wish.