Mango, Chickpea & Avocado Spring Salad

A summer salad for your senses to celebrate
World Food Day

World Food Day is not only about celebrating the amazing food that we have the pleasure of indulging in, but also to raise awareness about healthy diets and what our bodies need and not everyone has the same privilege of abundant foods including fruits and vegetables at their resource.
With this said, we should be celebrating the foods that nourish our bodies and give us a better life.
If you’re stuck for inspiration, Our friend Millie Padula shares one of her favourite summer salads – easy to make and even easier to enjoy.


World Food Day may just be one of the most exciting and significant days in the yearly calendar for a Dietitian. Afterall, we have created a whole career around the wonderful concept that is Food. While I don’t tend to need an excuse to celebrate it (I do it every day for a living), the whole concept of world food day did have me thinking about what food actually means to me. Stereotypically, you may think that for a Dietitian food is only about what it can do for our bodies and for our health, but this couldn’t be further from the truth. Don’t get me wrong, those aspects of food are incredibly important, but what I love most about food is what it stands for. It is it one of life’s greatest pleasures and serves a purpose well beyond the nutrients it provides. Food speaks tradition, culture, memories and my most favourite thing of all; bringing people together! Yes, it sounds a little cheesy, but can you just imagine a Christmas day with no Christmas pudding, a birthday party with no cake or an Italian family dinner with no pasta, it just doesn’t make sense! 


So, In celebration of such an important day and in true Millie style, I wanted to share my favourite vegan recipe with you to commemorate food in all its glory; my mango, chickpea & avocado salad. Not only is this dish incredibly simple to make but it’s delicious, fresh, highly nutritious, 100% plant-based (vital for our health and the environment) and contains one of springs biggest superstars, the mango, which pairs perfectly with the saltiness of the olives and the bitterness of the lemon might I add.


It doesn’t stop there though! This beautiful spring salad packs in an abundance of nutrients to keep you satisfied, energised and feeling your best. Not only are chickpeas an excellent source of plant-protein, they also contain prebiotic fiber to keep your gut microbiome thriving. The healthy fats from the avocado & the olives are vital for your mood, heart health and to keep your skin and hair lush. Plus, the antioxidants in the vegetables play a key role in strengthening your immunity.


This salad really does makes for the perfect light lunch or can be enjoyed as a side dish at your next main meal. If you re-create it, don’t forget to send your photos to @dietitianedition & @avedaaustralia.


Let’s get cooking!


·1 Kensington mango, peeled, pitted and sliced into cubes
·½ red onion
·1 400g tin of chickpeas, drained and rinsed
·1 avocado, diced
·½ zucchini, finely diced
·½ cucumber, finely diced
·¼ cup of mixed cherry tomatoes
·¼ cup of olives 
·6 spring onions, finely chopped
·Fresh or dried Italian herbs
·Juice of 1 lemon
·1 tbsp of extra virgin olive oil
·Salt & Pepper to taste



1.Place the mango, red onion, chickpeas, zucchini, cucumber, cherry tomatoes, spring onion, avocado and olives into a serving bowl.
2.Gently mix the ingredients together using tongs or salad servers.
3.Top the salad with fresh herbs, lemon juice, salt and pepper and a generous glug of extra virgin olive oil. Serve as you please. Enjoy!


For more nutrition tips and healthy recipes, you can find Millie’s website or on Instagram @dietitianedition