Rejuvenating Californian Bowl

Allergens

Tree nuts (almonds)

Ingredients

• 2 cups cooked quinoa
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cup mixed baby greens (spinach, kale, and arugula)
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup roasted almonds, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked quinoa, mixed baby greens, cherry tomatoes, cucumber, red onion, roasted almonds, and cilantro.
2. In a separate small bowl, whisk together lemon juice, olive oil, lemon zest, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss well to combine.
4. Divide the salad evenly among 4 serving bowls.
5. Top each bowl with avocado slices and a sprinkle of additional cilantro for garnish.

Chef’s Insight

To enhance hydration, add a few drops of lemon or lime juice to your water throughout the day.

Notes

This dish is high in healthy fats and fiber, making it ideal for sustained energy and digestion.