Rinse baby spinach and baby kale, spin or pat dry. Place in a large bowl and gently toss with cooked quinoa so greens are evenly distributed with the grain base.

Creamy Avocado Dressing

Make dressing

In a blender or using an immersion blender, combine the ripe avocado flesh, Greek yogurt, lemon juice, olive oil, basil leaves, garlic, sea salt and black pepper. Blend until smooth. Add 1–2 tablespoons water to reach a pourable but creamy consistency. Taste and adjust salt, pepper or lemon as needed.

Adjust consistency

If dressing is too thick to coat greens, add up to 1 additional tablespoon water and pulse to combine. The dressing should be velvety and light green.

Veggies & Add-ins

Prep vegetables

Peel, seed and dice the cucumber. Halve the green grapes. Shell and rinse cooked edamame if needed. Trim and halve sugar snap peas. Dice the green apple if using. Gently toss these prepared veggies with the spinach-kale-quinoa mixture so they are evenly distributed.

Add avocado topping

Slice remaining half avocado and arrange on top of the assembled bowl just before serving to avoid browning.

Dress & Finish

Dress the bowl

Drizzle about half of the creamy avocado dressing over the bowl and gently toss to coat the greens and grains. Add more dressing to taste, reserving a little for individual servings if desired.

Season and garnish

Sprinkle toasted pumpkin seeds, chopped scallion, microgreens or dill, and lemon zest over the top. Finish with the remaining 1/4 tsp sea salt and 1/4 tsp black pepper, adjusting to taste.

Serve immediately so the greens stay crisp. Leftover dressing can be stored in an airtight container in the refrigerator for up to 2 days; toss the bowl again if dressing separates.