Avocado Quinoa Harvest Bowl with Massaged Kale & Lemon Tahini Dressing


If you’re looking for a salad to convert non-salad lovers, this is it! I promise, it’s love at first bite (& second bite & third bite…). This salad is made with all wellth approved foods, unrefined and whole!

What I love is that this salad is hearty enough to enjoy as a meal, & can be conveniently portioned out into mason jars to last the week!

Ok, who’s hungry? Lettuce EAT!


for the salad

  • 3 cups of kale, massaged

  • 1 cup of Cooked Quinoa

  • 2 cups broccoli, broken in to small florets

  • 3 tbsp of toasted pumpkin seeds

  • 1/2 cup shredded purple cabbage

  • 1-2 Avocado, Sliced

  • 2 tsp of sesame oil

  • 1 tbsp garlic, minced

  • Salt and Pepper, to taste

  • cherry Tomatoes

  • Strawberries & blueberries

Tahini Dressing

  • 1 clove of garlic minced

  • ¼ Cup of Tahini

  • ¼ Cup of Lemon Juice

  • 1 Tbsp of Olive Oil

  • ½ Tbsp of Sesame Oil

  • 4-6 Tbsp of Water (depending on your desired consistency)

 the steps 

  1. rinse kale & tear into bite sized pieces. Use 1 tbsp of lemon juice to massage the kale. Massage until the kale becomes tender & a brighter green.

  2. Cook quinoa according to package instructions.

  3. Warm a pan over medium heat. Add 2 tbsp sesame oil, broccoli florets & garlic. Sautee 10-12 minutes or until lightly browned and tender.

  4. Slice half avocado & prepare the berries. Rinse the blueberries & slice strawberries,

  5. In a large salad bowl mix together massaged kale, cooked quinoa, shredded cabbage & broccoli. Tope with blueberries, strawberries, toasted pumpkin seeds and avocado.

  6. To make the tahini sauce, simply stir everything together until smooth. Alternatively, add all ingredients to a foods processor and blend until smooth.

  7. Enjoy!