Kale-Farro Salad
with Peanut Vinaigrette & Avocado
Crunchy cabbage, earthy baby kale, and lime peanut dressing turn this whole-grain farro salad into a vibrant celebration of spring. Avocado encrusted in spicy, zesty peanuts adds richness and crunch. Best of all, this flavorful dinner is high in protein and fiber.
Nutrition (per serving)
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INGREDIENTS
- 4 oz baby kale
- 6 oz shredded red cabbage
- 1 scallion, trimmed, thinly sliced and green and white parts separated
- 6 tbsp peanut sauce
- 1 lime, zested and juiced (divided)
- 2 mini sweet pepper, trimmed, deseeded and sliced into rounds
- 1/4 cup peanuts, chopped
- 3 dried bird's eye chiles, minced (divided)
- 2 tsp low-sodium tamari
- 1 avocado, halved
- 6 oz farro
Nutrition (per serving)
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INSTRUCTIONS
Gently massage kale in large bowl until softened, about 1 minute. Add cabbage, scallion whites, and ½ tsp salt and toss to combine. Set aside. (4-serving meal: use 1 tsp salt)
Stir together peanut sauce and lime juice in small bowl. Transfer just ¼ cup peanut vinaigrette to bowl with kale. Add peppers and toss to coat. (4-serving meal: use ½ cup peanut vinaigrette)
Mix peanuts, lime zest, just a pinch of chiles, and tamari on small plate and press avocado halves into mixture until well coated. (TIP: Add more chiles if you prefer more spice.)
Make small tear at top of farro bag and microwave bag for 1 minute. Divide farro between bowls and top with kale salad. Scoop crusted avocado flesh from skin in one piece, place on kale-farro salad, and sprinkle with scallion greens and any remaining peanut mixture. Serve with extra dressing. Enjoy! (TIP: If you don’t have a microwave, combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
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