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Take your brunches and lunches from ordinary to extraordinary with GreenSkin®️ Avocados. This Rainbow Bowl is not only delicious, but boasts all the health benefits of GreenSkin®️ Avocados. 

Serves 2

20 minutes


  • 1 GreenSkin®️ Avocado
  • 1/8 red cabbage, thinly sliced
  • 1 cup pre-cooked sweet potato, cubed
  • 1 1/2 cups pre-cooked quinoa / brown rice blend
  • 1 tsp black sesame seeds
  • 1 tsp olive oil 

Smashed pea, cucumber and fennel salad:

  • 1 small cucumber, sliced into ribbons
  • 1/2 fennel bulb, thinly sliced, plus fennel tips
  • 1 handful baby spinach leaves
  • 1/3 cup basil leaves
  • 1/3 cup mint leaves
  • 1/2 cup peas, frozen, defrosted and lightly smashed

Mint basil pesto dressing:

  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • 12 whole raw almonds
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 3 tbsp olive oil
  • 1 small garlic clove (optional)
  • Pinch sea salt


Peel the avocado, slice in half and remove the seed. Put aside while you make the salad.

Mint and basil pesto:

Combine all the ingredients in a food processor, blitz until the nuts are roughly chopped and still a little chunky. If you don’t have a food processor, this can easily be made by finely chopping the mint, basil and almonds and combining with the remaining ingredients.

Smashed pea, cucumber and fennel salad:

Combine in a mixing bowl the cucumber ribbons, thinly sliced fennel, fennel tips, baby spinach leaves and peas, followed by the mint and basil leaves. 

Add 2 tbsp of the mint and basil pesto and toss through. Leftover pesto can be stored in the fridge.

To serve:

Divide the pre-cooked grains between two bowls, add the salad, followed by the pre-cooked sweet potato and shredded red cabbage.

The grand finale will be to top the salad with your perfect GreenSkin® Avocado and sprinkle with black sesame seeds.