Quorn, Coriander & Avocado Salad Recipe

Making a vegetarian salad is quite easy as long as you have a protein source that is tasty and easy to cook. I like using Quorn for salads, especially the fillets, because it is convenient, readily available and economical, but you could just as easily use seitan. Nowadays you can find Quorn in fillet form that is vegan with just as much protein, so I prefer to go for that option.

I tend to see salad recipes as suggestions, you can be creative and tailor them to suit your taste. For example, I love coriander, but I know some people don’t so you can always add parsley instead. You can add some fresh chilli for some zing (I sometimes do but didn’t have any on this occasion), or any other ingredient you may fancy. It really is up to you! However I insist on having avocado because it adds richness to any salad (avocado makes everything taste better!) and makes this a filling and satisfying salad whatever the weather and time of year.

Quorn, Coriander & Avocado Salad Recipe
Yield: 2 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 1 large ripe avocado
  • 100 g cherry tomatoes
  • 4 spring onions
  • 1 carrot
  • 4 meat free Quorn fillets
  • 2 tbsp chopped coriander
  • 2 large handfuls of mixed leaves
  • 1 tbsp olive oil
  • squeeze of lemon or lime
  • 1 large ripe avocado
  • 3½ oz cherry tomatoes
  • 4 spring onions
  • 1 carrot
  • 4 meat free Quorn fillets
  • 2 tbsp chopped coriander
  • 2 large handfuls of mixed leaves
  • 1 tbsp olive oil
  • squeeze of lemon or lime

Instructions

  1. Cook the Quorn fillets in a microwave safe container on full power for 6-7 minutes, turning round half way through. Allow to cool.
  2. In the meantime prepare the salad by slicing the cherry tomatoes into quarters, slicing the spring onions and grating the carrot and adding to a bowl.
  3. Finely chop a handful of coriander and add to the bowl.
  4. Cut the avocado in half and scoop out bite size pieces with a spoon (alternatively dice with a knife).
  5. Add the mixed leves, season and marinade with the olive oil and lemon/lime juice. Mix well and serve onto 2 plates.
  6. Slice the Quorn fillets and add on top of the salad of each plate.

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