Ingredients

• 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

Method

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.