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This summer salad is sweet and savory with lots of colors and textures. It can be served as a side to your favorite bean burgers or enjoyed on its own as a filling lunch. It also packs well and will keep for a few days in the fridge.

The star ingredient of the salad is the mango. You want the mango to be just ripe; any riper and it will be too soft to peel or dice. If you have never prepped a mango before, it can be daunting. For this salad, I find it easiest to first peel the mango, then slice off all the flesh around the pit and dice it for the salad.

Summer Salad

Serves 4 to 6

2 cups water

1 cup quinoa

1/4 cup sunflower oil

2 tablespoons white wine vinegar

1 lime, zested and juiced

1/2 teaspoon sugar

1/2 teaspoon salt

1 mango, peeled, 1/4-inch dice

1 red bell pepper, seeded, 1/4-inch dice

1/4 small red onion, 1/4-inch dice

1/2 cup unsweetened shredded coconut

2 tablespoons raisins

1/4 cup pumpkin seeds

1. In a small pot, bring water to a boil. Add quinoa, reduce heat to low, cover and set a timer for 15 minutes. Remove from heat, remove lid, and allow to cool.

2. In a large bowl, whisk together sunflower oil, white wine vinegar, lime zest and juice, sugar, and salt. Add mango, red bell pepper, red onion, coconut, raisins, pumpkin seeds and the cooled quinoa. Gently toss to combine. Adjust the salt and vinegar to taste

3. Serve immediately or cover and refrigerate.

Tasty tips

If the salad is made ahead of time, you’ll need to perk up the flavor with some vinegar or lime juice.

Sunflower oil can be substituted for any flavorless oil: vegetable, peanut, avocado, etc.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

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(c) 2020, KARY OSMOND. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.