California Sunshine Californian Bowl

Allergens

N/A (excluding potential allergens in quinoa)

Ingredients

• 1 cup mixed greens (kale, spinach, arugula)
• 1/2 ripe avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cooked quinoa
• 1/4 cup black beans, rinsed and drained
• 1/4 cup corn kernels, fresh or canned
• 1/4 cup diced cucumber
• 2 tablespoons diced red bell pepper
• 1/4 cup shredded carrots
• 1/4 cup shredded radish
• 1/4 cup chopped cilantro
• 2 tablespoons pumpkin seeds
• Dressing:
• Juice of 1 lime
• 1 teaspoon honey
• 1 teaspoon extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, toss together mixed greens, avocado slices, cherry tomatoes, cooked quinoa, black beans, corn kernels, diced cucumber, red bell pepper, shredded carrots, radish, and chopped cilantro.
2. In a separate small bowl or jar, whisk together lime juice, honey, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and mix well.
4. Sprinkle pumpkin seeds on top of the salad and serve immediately.

Chef’s Insight

Choose fresh, ripe avocados for optimal flavor and texture.

Notes

Adjust the seasoning according to your preference.