Power Bowl Spoon Salad

• total tid: 25 minutes

Ingredienser

My girlfriend brought her Juice by Julie Power Bowl salad to eat for lunch at the massage place after a spa day, and I have not stopped thinking about it since.

It was one of those “wait… what is this and why is it so good?” moments. Fresh, crunchy, creamy, and somehow still super satisfying. I had to recreate my own version at home.

This isn’t their recipe—it’s my spin inspired by that unforgettable lunch. I wanted something fresh, crunchy, creamy, packed with protein, and hearty enough to be a full meal. The dressing is what makes it: creamy avocado, bright lemon, fresh herbs, a touch of honey, and salty feta folded into every bite.

It’s the kind of salad you make once… and then crave every week.

Power Bowl Spoon Salad

Salad

3–4 Persian cucumbers, finely diced

1 red bell pepper, finely diced

1 green bell pepper, finely diced

1 yellow or orange bell pepper, finely diced

1 small red onion, finely diced

1 (8 oz) package cooked beets (about 4 beets), diced

1½ cups cooked white quinoa, cooled

6 oz crumbled feta cheese

Creamy Lemon Avocado Dressing

½ cup avocado oil

Juice of 2 lemons

1 ripe avocado, diced

2 tsp @pardesfarms freeze-dried parsley

2 tsp @pardesfarms freeze-dried cilantro

2 tsp @pardesfarms freeze-dried basil

1 tsp minced garlic

1 tsp. tajin

1 Tbsp honey

Salt and black pepper, to taste

Fremgangsmåte

Add all dressing ingredients to a large jar. Shake vigorously until the avocado breaks down into a thick, creamy dressing.

In a large bowl, combine cucumbers, peppers, onion, beets, quinoa, and feta.

Pour the dressing over the salad and toss until everything is evenly coated.

Let chill for 20–30 minutes so the flavors can meld.

This salad keeps beautifully in the refrigerator, making it perfect for meal prep, lunches, or a light dinner. Every bite is crunchy, creamy, tangy, and incredibly satisfying.