Coconut-Lime Quinoa Salad with Mango and Avocado

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A vibrant and nutritious quinoa salad tossed in a zesty coconut-lime dressing, bursting with sweet mango and creamy avocado. This Mediterranean-inspired salad recipe (gluten free, vegetarian), ready in about 25 minutes, pairs quinoa, water, ripe mango into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 cup, diced ripe mango
• 1 medium, diced avocado
• 1/2 cup, diced red bell pepper
• 2 stalks, thinly sliced green onion
• 1/4 cup, chopped fresh cilantro
• 1/4 cup coconut milk
• 3 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: In a small bowl, whisk together 1/4 cup coconut milk, 3 tbsp lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
3. Step 3: In a large mixing bowl, combine the cooled quinoa with 1 cup diced ripe mango, 1 diced medium avocado, 1/2 cup diced red bell pepper, 2 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
4. Step 4: Pour the coconut-lime dressing over the quinoa mixture and gently toss to coat all ingredients evenly. Serve chilled or at room temperature.