Dill and Avocado green salad

large salad plate of quinoa and green salad


  • 2 cups of cooked black and pearl mixed Quinola or 1 pack of the Express black and pearl

  • 1 avocado chopped into chunks

  • Pinch of sea salt

  • Half a cucumber, shaved length ways

  • One generous handful of dill

  • 2 tablespoons of pumpkin seeds

  • 3 handfuls of finely chopped kale

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • Zest from 1 medium lemon

  • Tablespoon fresh lemon juice


Boil the quinoa with stock or Boullion for 14 minutes in a saucepan then leave to cool. Chop the avocado into chunks and shave the cucumber lengthways with a wide vegetable peeler. In a bowl, massage the kale with the balsamic vinegar, lemon juice and zest, and the olive oil for about a minute. Tear the dill into smaller pieces and add to the kale along with the cucumber and avocado and sprinkle with the quinoa, pumpkin seeds and a pinch of sea salt.