Nectarine & Avocado Salad with Quinoa, Courgette & Almonds

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
1 handful of fresh basil
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 unwaxed lime
10g flaked almonds (Nuts)
1 nectarine
1 courgette
1 shallot
1 avocado
250g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
20g rocket
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)

Allergens

Contains: Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	573Kcal
	424kJ	2395kJ
Fat	6.8g	38g
of which saturates	1.2g	6.5g
Carbohydrates	7g	41g
of which sugars	2.9g	16g
Protein	2.7g	15g
Salt	0.12g	0.67g
Fibre	2.2g	13g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
1 handful of fresh basil (use half)
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 unwaxed lime (use half)
10g flaked almonds (use half) (Nuts)
30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 avocado (use half)
20g rocket (use half)
1 nectarine (use half)
250g puy lentils & wholegrain quinoa (use half)

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
1 courgette (use half)
1 shallot (use half)

Allergens

Contains: Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	582Kcal
	430kJ	2434kJ
Fat	6.9g	39g
of which saturates	1.2g	6.7g
Carbohydrates	7g	41g
of which sugars	2.9g	16g
Protein	2.7g	15g
Salt	0.12g	0.67g
Fibre	2.2g	13g

Back

Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Nectarine & Avocado Salad with Quinoa, Courgette & Almonds

Prep time: 15 mins

Total time: 25 mins

Cuisine: British

Food group: Vegan

A crunchy and sweet salad that celebrates the cream of the crop. Juicy nectarines add a fruity touch to the salad. Seasonal courgette and zingy shallots for texture. Top it off with fluffy quinoa and creamy avo. Sprinkle with almonds for a protein boost. Enjoy under the sunshine - fingers crossed!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
Line a baking tray with parchment paper
Pull out a medium frying pan& a large bowl

Oven time

Halve, de-stone, and cut the nectarine into 2cm wedges. Slice the courgette into 1/2cm thick half-moons
Add the courgette to the lined baking tray, drizzle with 1 tsp olive oil and season with salt and pepper. Roast for 10 mins / air fryer 8 mins
After 10 mins, toss the courgette with the chilli paste (for those who'd like the heat). Add the nectarine to the other side of the tray, drizzle with 1/2 tsp olive oil, a pinch of salt and pepper
Roast for a further 8-10 mins / air fryer 5-6 mins, until soft and golden

Do the prep

Meanwhile, halve the tomatoes. Peel and thinly slice the shallot into rings. Thinly slice the avocado. Pick the basil from the stalks and roughly chop
Add the shallot to the large bowl with the juice from half the lime and a pinch of salt. Set aside to pickle
Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside

Heat the quinoa & bring it all together

Reheat the frying pan on medium-high heat. Once hot, add the quinoa lentil mix and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
When ready, add the quinoa mix, courgette, nectarine, tomatoes and basil to the large bowl with half the maple mustard dressing and 1/2 tbsp olive oil. Season with salt and pepper. Toss to combine, then add the rocket and gently mix

Plate up

Share the salad between plates, topped with the sliced avocado. Garnish with the toasted almonds and drizzle with the remaining maple mustard dressing. Serve the remaining lime on the side, cut into wedges.