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Queensland Summer Salad (WF, GF, DF)

A delicious summery salad featuring delicious Queensland mangoes.

Serves 4

  • 1 packet of crunchy bean shoots
  • 2 cups baby spinach leaves
  • 1 red capsicum
  • 1 fresh cucumber
  • 1-2 mangoes
  • ¼-½ cup pine nuts
  • ½ cup fresh orange juice
  • 1-2 teaspoons wheat-free soy sauce (tamari)
  • 1 small handful fresh coriander or mint
  • 1 teaspoon palm sugar (optional)


  1. Cut spinach leaves, capsicum flesh and cucumber into thin strips, roughly the same width and length as the bean shoots.
  2. Also chop the mango into strips, double the size of the vegetables.
  3. Mix together orange juice and soy sauce. If using palm sugar, add 1 tablespoon of boiling water to make into a paste. Combine this with orange and soy mix.
  4. Toss the bean shoots, capsicum, cucumber, mangoes, and shredded coriander together with the dressing.
  5. Garnish with freshly toasted pine nuts.

NB. This salad is best made (and eaten) fresh as it does not keep well.


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