To avoid mincing words I’ll just go ahead and say it: this salad is fucking phenomenal and I’m not even a salad fan. Salad is always bland and unsatisfying to me, but that all changed when I was introduced to Sweetgreen. As suggested by the name, they’re a salad take-out restaurant that has become my go-to lunch break in NYC. I love their lentil avocado salad, and used it as nominal inspo for this recipe.
YOU WILL NEED:
1 cup baby spinach/kale mix
1/2 cup spicy broccoli
1/2 cup spiralized carrots
A few crushed walnuts. Don’t skip this.
2 pre-boiled beets
1/2 avocado
1/4 cup quinoa
2 tbsp pesto dressing - I got mine from Trader Joe’s
Tsp of Sircaha if you’re into that kind of thing
*This pesto tastes amazing and is dairy-free for those of you jumping onto the dairy-free train!
