How to make Billie Eilish's Favorite Salad
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Cook time 40mins
Serves or Makes: 4

Recipe Card

For the Salad


  • 1 cup raw quinoa
  • 2 tablespoons extra virgin olive oil, divided
  • 1 zucchini, cut into small cubes
  • 1 summer squash, cut into cubes
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 cups vegetable oil, for frying
  • 1 large plantain, sliced
  • Several handfuls of kale, cut or torn into bite sized pieces
  • Several handfuls fresh spinach or mixed greens
  • 2 large carrots, peeled and cut into matchsticks or ribbons
  • 2 cups cherry tomatoes, halved
  • 2 ripe avocados, sliced
  • 1 large cucumber, cut into small cubes
  • 1 (14-ounce) can chickpeas, drained
  • 1/2 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup vegan parmesan

For the Dressing


  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1/2 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 bunch fresh basil, finely chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  • Step 1

    Cook quinoa according to package instructions. Set aside.

  • Step 2

    In a large skillet over medium-high heat, heat olive oil. Add in zucchini and summer squash, plus salt & pepper to taste. Sauté until the veggies are softened and have a lightly toasted exterior, around 10 minutes. Once done cooking, set aside.

  • Step 3

    Pour frying oil into a medium pot and set it over medium-high heat. Bring to 300 degrees F, or when a wooden spoon sizzles when dunked into the oil. In small batches, add in plantain slices, being careful not to overcrowd. Fry until golden brown, about 5 minutes per batch. When plantains are done, set onto a paper towel and immediately sprinkle with salt. Set aside.

  • Step 4

    Make the dressing: in a jar that has a lid, combine olive oil, lemon juice, maple syrup, apple cider vinegar, basil, salt, and pepper. Mix to combine.

  • Step 5

    Assemble the salad: In a large serving bowl, add in kale and spinach/greens. On top of the greens, arrange the sautéed veggies, fried plantains, cooked quinoa, carrots, cherry tomatoes, avocado, cucumber, chickpeas, pumpkin seeds, and vegan cheese. Pour the dressing on top and enjoy!