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
Strawberries & blueberries
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)
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.
Cook quinoa according to package instructions.
Warm a pan over medium heat. Add 2 tbsp sesame oil, broccoli florets & garlic. Sautee 10-12 minutes or until lightly browned and tender.
Slice half avocado & prepare the berries. Rinse the blueberries & slice strawberries,
In a large salad bowl mix together massaged kale, cooked quinoa, shredded cabbage & broccoli. Tope with blueberries, strawberries, toasted pumpkin seeds and avocado.
To make the tahini sauce, simply stir everything together until smooth. Alternatively, add all ingredients to a foods processor and blend until smooth.