Mango, avocado, feta and chickpea super salad

This is my winter super salad – we need a little vibrancy and freshness at this time of year though, of course, this would be equally good as a summer salad.

It’s very easy to make which makes it perfect if you don’t have much time or energy.

It’s packed with nutrients to support the immune system, nervous system, skin and digestive health.

Cauliflower – a good source of B vitamins, antioxidants and fibre

Avocados – contain heart healthy fats and more potassium than a banana

Mango – a source of prebiotic fibre, so beneficial for gut health, as well as being a source of vitamin C

Feta cheese – a source of protein, B vitamins and calcium, feta also contains beneficial bacteria. It’s easier to digest and less inflammatory than cheese that’s made from cows milk

Chickpeas – a good source of vitamins, minerals, fibre and protein


1 lime zested and juiced
1 small mango, stoned, peeled and chopped
1 small avocado stoned, peeled and chopped
handful of cherry tomatoes, halved
1 chilli, deseeded and chopped
bunch spring onions, chopped
½ small pack coriander, chopped
400g can chickpeas, drained and rinsed – or black beans if preferred
cauliflower, chopped and roasted
feta cheese – alternatively use goats cheese or some left over chicken
Cut cauliflower into small pieces, season and then roast in a generous amount of olive oil for 20 minutes or until slightly charred at the edges. Oven Gas Mark 5
Meanwhile, assemble all the other ingredients and coat in the lime juice and zest.
Tip the cauliflower pieces into a bowl, add the other ingredients and sprinkle over chopped coriander.
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