1 cup cooked quinoa

1 small bunch of broccoli, or broccoli rabe, steamed to just tender

1 1/2 cups assorted leafy greens, such as watercress, arugula, lettuce, chopped if large

3/4 cup fresh herbs, an assortment is lovely, mint, basil, parsley, cilantro, chives, etc

1/2 cup cherry tomatoes, halved

1/2 avocado, peeled and sliced

1/3 cup olives, pitted

1/2 English cucumber, deseeded and diced

1/4 cup toasted nuts and seeds, such as pumpkin, sunflower, cashew, walnuts, almonds

Zest and juice of a lemon