How to Make The Glow Salad

Serving Size: 5 meals
Prep Time: 30 minutes
Cook Time: 15 minutes (for the sweet potatoes and quinoa)

1 cup Organic quinoa
5 cups Baby kale (shredded)
2 1/2 Sweet potatoes
2 1/1 avocados
5 carrots, shredded
1 cucumber, diced
200 grams Spicy hummus
1/2 cup sunflower seeds
1/2 red cabbage
1/4 red wine vinegar
1 teaspoon granulated sugar
1 + 2 + 6 Tablespoons Extra virgin olive oil
1 Lemon
1 teaspoon dijon mustard

1. Shred cabbage as finely as possible and transfer to a large bowl. In a small bowl, stir together 1/4 cup red wine vinegar and 1 teaspoon sugar. Add a sprinkle of salt and pepper, and add 2 Tablespoons of olive oil, whisking constantly. Drizzle the vinaigrette over the cabbage, toss and let sit at room temperature.

2. Drizzle the vinaigrette over the cabbage, toss and let sit at room temperature.

3. Pre-heat over to 400°F. Peel the potato, chop it into small squares, and place in a pan with 1 Tablespoon olive oil. Toss the potatoes in the pan to cover with oil, and bake for about 15 minutes.

4. For the lemon vinaigrette, combine 1 teaspoon dijon, 1 teaspoon lemon zest, and 3 Tablespoons lemon juice in a jar. Add a sprinkle of salt and pepper, stir in 6 teaspoons olive oil, cover and shake to combine.

5. Cook the quinoa as advised on the package. Let cool.

6. Wash, cut and prep the other ingredients so you have everything ready to go.

7. Divide the ingredients into 5 different Tupperware containers, one for every day of the week. Pour the lemon vinaigrette over the kale, carrots and cucumbers and add a dollop of spicy hummus in the middle.