Well I have to say my Summer 15 Challenge (15 new summer recipe posts in 30 days!) has been harder than I thought. Only because come summertime, posting gets harder and harder simply because there is so much more to enjoy outside, under the blue sky than in front of a computer.

But hey, a girl has to eat, right?

So on this busy Friday, I returned home from a quick beach morning with a friend, and I knew I had to post something to keep to my schedule. And I was also hungry for a late afternoon lunch. So, as often happens, lunch became work! This Chili-Lime Mango-Avocado Quinoa Power Salad is so flavorful, cravable and energizing with juicy summer mango and buttery avocado, all soaked in zesty lime juice and a hint of smoky paprika. Protein and fiber-rich quinoa tosses with yummy spinach and a few black bean tortillas on the side. I loved this easy vegan lunch and hope you do too!..

A really yummy addition to this salad would be: skillet plantains. YES. Just a thought.

So what do you guys have planned for this weekend? I have to say, I am happy to be untethered to anything too adventurous. Bring on a lazy weekend speckled with work projects and some fun outside.

Oh and the Game of Thrones season finale! Exciting.

This salad reminds me of one of my faves: Mango Arugula Avocado Macadamia.

Chili-Lime Mango-Avocado Quinoa Power Salad

By Kathy Patalsky
Published 06/24/2016

This power salad is flavorful and fueling with juicy mango and buttery avocado soaked in lime juice on top of a quinoa spinach salad. Optional black bean tortillas on the side.

Ingredients

2 cups baby spinach
1 cup quinoa, warm
1 mango, diced
1/2 avocado, diced
1 lime
smoky paprika and/or cayenne
dressing – optional (any flavor – try no-honey mustard)
Black Bean Tortillas:
1/3 cup black refried beans, hummus or mashed black beans
2 corn tortillas
1/2 tsp nutritional yeast or a pinch of vegan cheese (optional)
Side: hot sauce

Instructions

Add the mango, avocado and juice of 1/2 lime to a large mixing bowl, toss well. Add 1/8 tsp smoky paprika. Toss. (Tip: for extra spiciness add a few pinches of ground cayenne pepper.)
Pour the mango mixture into a side bowl.
In the same large mixing bowl, add the spinach and quinoa, toss well. The warm quinoa will lightly wilt the spinach. Add whatever dressing you’d like — but dressing is actually optional because the mango topping is so full of flavor.
Pour the spinach mixture into your serving bowl. Then top it with the mango mixture. Add a sprinkle of smoky paprika on top.
Optional: garnish with easy quesadillas. I simple warm the tortillas on my stovetop to blacken, spread the mashed beans or refried beans or hummus on top — add the cheese or nutritional yeast – and close with a second tortilla. Slice and arrange alongside your salad serving bowl.
Serve salad with hot sauce.

Yield: 1 salad
Prep Time: 00 hrs. 15 mins.
Total time: 15 mins.
Tags: salad,summer,avocado,mango,beans,entree,mexican,quinoa,vegan,easy