Ingredients
Scale
- 60g quinoa
- 3 handfuls kale, chopped
- sea salt
- olive oil
- 8 cherry tomatoes, halved
- 1 handful of pomegranate seeds
- ½ avocado, chopped
- ¼ lemon
Instructions
- Cook quinoa and leave to cool.
- Place kale in a bowl with some sea salt and a drizzle of olive oil. Massage the kale until softened.
- Place the cooled quinoa on a plate and top with kale, tomatoes, avocado and pomegranate seeds.
- Squeeze the juice of lemon over the salad and enjoy.