Fill yourself with some green goodness come lunchtime with this delicious (and gorgeous) salad. 

INGREDIENTS:

• 1 avocado, halved and peeled
• 150g tricolore quinoa
• 75g raw broccoli stem, cut julienne
• ½ cucumber sliced in long ribbons
• 200g edamame
• lettuce
• 1 tbsp. olive oil

TOPPINGS:

• walnuts
• pumpkin seeds
• black sesame seeds
• baby basil

THE DRESSING:

• ½ lime zest
• 2 tbsp. pickled ginger
• 1 tbsp. pickled ginger juice
• 3 tbsp. sesame oil
• 2 tbsp. tahini paste
• 3 tbsp. sesame oil
• 2 tbsp. olive oil

METHOD:

Cook the quinoa according to instructions, and add 1 tbsp. olive oil, salt and pepper. Next, combine all the ingredients for the dressing with a hand blender and add a little bit of water if needed. Divide all salad ingredients over two bowls and drizzle with olive oil and add salt and pepper to taste. Use the avocado halves as dressing bowls and add the toppings.

Recipe by The World Avocado Organization in partnership with Colette Dike of Food Deco.