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Kale Fennel and Farro Detox Salad
2 or 2 Serving Dinner

Kale Fennel and Farro Detox Salad

Tags: Soy-Free
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
451
FAT
24g
CARBOHYDRATES
37g
PROTEIN
11g


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INGREDIENTS

  1. 2 scallions
  2. 1 small lemon
  3. 2 ripe avocados
  4. 1 teaspoon agave
  5. 1 bunch lacinato kale
  6. 1 cup farro
  7. 3 cups shredded carrots
  8. 1 bulb fennel
  9. 1/2 cup almond slices
  10. 1/3 cup olive oil*
  11. salt and pepper, to taste*
  12. * not included
Tools: Medium pot, Colander, Food processor or blender, Large mixing bowl
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
451
FAT
24g
CARBOHYDRATES
37g
PROTEIN
11g


Get Recipes Delivered

INSTRUCTIONS

1

Prep: Rinse and dry the produce. Roughly chop the kale, slice the scallions, juice the lemon in a small bowl and set aside.

2

Slice the avocadoes in half lengthwise, remove pits, thinly slice and set aside. Thinly slice the fennel bulb.

3

Rinse and drain farro, place in a pot and add enough water to cover. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes. Drain off any excess water.

4

To make the dressing, combine scallions, sea salt, lemon juice, 1/3 cup olive oil, ½ of an avocado and agave in a blender and blend until smooth.

5

In a large bowl, combine the chopped kale and dressing and massage with your hands to soften the kale. Add the cooked farro, carrots and fennel and toss well.

6

To serve, top the salad with sliced avocadoes and almonds. Serve cold or at room temperature, enjoy!

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