A powerhouse bowl of food.
The juice of a small lime (or 1/2 of a big one)
Salt, pinch or two
6 stalks of curly kale
1/2 to 1 cup cooked quinoa
1 green apple
1 scallion or green onion
1/4 to 1/2 cup toasted pumpkin seds
Cook the quinoa beforehand. Even better, next time you cook quinoa place it in a freezer safe container and freeze until the next time you want quinoa.
In a big mixing bowl, mash the avocado and squeeze in the lime juice. Add a pinch or two of salt and mix well.
Take the kale leaves off the stalk. Dice the green apple and thinly slice the scallion. Toast the pumpkin seeds in a skillet on the stovetop over a medium flame. They are ready when they start popping but watch so they don’t burn.
Place the kale into the avocado dressing mixture. Start working the dressing into the kale – massaging it – until it softens. Add the quinoa, apples, scallions and pumpkin seeds. Mix well. Serve and enjoy!