Kale Fennel and Farro Detox Salad
Looking for a detox that won’t keep you starving and cranky? Meet our kale, fennel and farro salad. This salad is our way of helping you stay on your New Years goals. Farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E - and though farro is not gluten-free, it has significantly less gluten than wheat. Kale’s super-food health qualities include protein, Vitamins A, B and C, omega 3’s, fiber and folic acid. Add to that the phytonutrients of fennel, which support healthy adrenal glands (think an extra boost of adrenaline) and the whole grain powers of farro and you’re in for a healthy week that keeps you full and ready for anything!
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INGREDIENTS
- 2 scallions
- 1 small lemon
- 2 ripe avocados
- 1 teaspoon agave
- 1 bunch lacinato kale
- 1 cup farro
- 3 cups shredded carrots
- 1 bulb fennel
- 1/2 cup almond slices
- 1/3 cup olive oil*
- salt and pepper, to taste*
- * not included
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INSTRUCTIONS
Prep: Rinse and dry the produce. Roughly chop the kale, slice the scallions, juice the lemon in a small bowl and set aside.
Slice the avocadoes in half lengthwise, remove pits, thinly slice and set aside. Thinly slice the fennel bulb.
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.
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.
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.
To serve, top the salad with sliced avocadoes and almonds. Serve cold or at room temperature, enjoy!
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