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.
Nectarine & Avocado Salad with Quinoa, Courgette & Almonds
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!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 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.)
- 20g rocket
- 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 whole almonds (Nuts)
- 1 avocado
- 1 handful of fresh mint
- 1 shallot
- 200g baby tomatoes
- 1 courgette
- 1 nectarine
Nutritional Information
Calories: 625
Protein: 17g
Carbs: 43g
Fat: 42g
Ingredients
- 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)
- 200g baby tomatoes (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)
- 20g whole almonds (use half) (Nuts)
- 1 handful of fresh mint (use half)
- 1 shallot (use half)
Nutritional Information
Calories: 647
Protein: 17g
Carbs: 43g
Fat: 45g
Nectarine & Avocado Salad with Quinoa, Courgette & Almonds
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!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large bowl
Oven time
- Halve, de-stone, and cut the nectarine into 8 wedges. Slice the courgette into 1/2cm thick half-moons
- Add both to the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 18-20 mins, until soft and golden
Do the prep
- Halve the tomatoes. Thinly slice the shallot. Pick the mint leaves from the stalks, then roughly tear. Thinly slice the avocado. Roughly chop the almonds
Build the salad
- Place the lentil quinoa mix into the large bowl
- Add the mint, tomatoes, shallot and 1 tbsp oil. Season to taste with salt and pepper. Add the rocket, nectarine and courgette. Mix well
Plate up
- Share the salad between plates, topped with the sliced avocado. Garnish with the almonds and pour over the maple mustard dressing
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