For the Salad:

2 handfuls fresh kale, chopped

¼ cup cooked quinoa

2 strawberries, sliced

Small handful blueberries

Small handful cucumbers, diced

1 Tablespoon dried cranberries

For the Dressing:

1 cup fresh raspberries

¼ cup Pompeian Organic Robust Extra Virgin Olive Oil

2 Tablespoons agave nectar

2 Tablespoons vinegar


  1. Arrange all of the salad ingredients in your tupperware, seal with a lid, and place in the fridge.
  2. Add all of the dressing ingredients to your blender and purée until smooth. Taste test to make sure it’s to your liking.
  3. Add more Pompeian Organic Robust Extra Virgin Olive Oil or a pinch of salt as needed.
  4. Evenly divide the dressing into small containers or jars.
  5. Place dressing container inside salad tupperware for grab and go.