INGREDIENTS
1
avocado
1 large
basil leaf
2 cups
cooked quinoa
1 1/2 cups
edamame
1
garlic clove
1 cup
grape tomatoes
4 servings
ground pepper
3 cups
kale
1/4 cup
lemon juice
1
mango
2 tbsp
olive oil
2 tbsp
pumpkin seeds
1/2
red onion
1/8 tsp
salt
1 tsp
sugar