When I’m not sure what to eat, my default is a nice, hearty salad.
I’m talking about a salad that fills you up but leaves you wanting more. My ideal salad has a variety of textures and flavors, usually some kind of grain or nut, and definitely a homemade salad dressing.
Sure it takes more time, but the quality and flavor of a homemade dressing make it totally worth the effort. You can always scale the amount up depending on whether you plan to eat a lot of salads throughout the week.
This salad starts with wholesome farro, an ancient grain that has a chewy texture and nutty flavor. Then there’s kale that gets massaged with an emulsion of good olive oil, almonds, and miso paste. Add some raw veggies and thinly sliced avocado and spoon in some basil pesto and you’ve got a complete meal in 40 minutes.
Yesterday was mother’s day, and I got to share this salad recipe during my vegan mother’s day brunch class at the Natural Gourmet Institute. Everybody loved how improvisational they could be with the knife cuts and plating. Let me show you what they came up with.
What makes this salad special is the balance between probiotics (miso) and prebiotics (fiber), making it the perfect way to maintain a healthy, well balanced digestive system.
I hope you all love this recipe! It’s:
and so delicious!
Make this for weeknight meals when you want something healthy and satisfying or pack it up and bring it to work.
If you give it a try, let me know what you think! Rate it, leave a comment, and don’t forget to tag #blissnvinegar on Instagram. I’d love to see what you come up with.
Yields 4 salads
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 cup farro, rinsed
- 2 cups water
- 1 teaspoon kosher salt
- 1 bunch kale, de-stemmed, roughly chopped
- 1 beet, preferably candy-cane, peeled
- ¼ fennel bulb
- 1 watermelon radish
- 1 medium firm, ripe avocado
- 4 raw almonds
- 1 tablespoon plus 1 teaspoon mellow white miso or chickpea miso
- 3 tablespoons raw almonds
- 3 tablespoons apple cider vinegar
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 2 oz fresh basil
- 1 lemon, juiced
- 1 teaspoon kosher salt
- 1 garlic clove, smashed
- ¼ cup extra-virgin olive oil
- Ground black pepper, to taste
- In a small pot, add farro, water, and salt. Cover and bring to a boil, then reduce heat to low. Simmer 35-40 minutes until the grains are tender. Strain any excess water using a sieve. Transfer the farro to a bowl, cover and refrigerate until ready to serve.
- For the almond vinaigrette, you will need a blender with a small base. Add the miso, almonds, apple cider vinegar, and extra-virgin olive oil. Blend until smooth, and then adjust salt to taste.
- To make the pesto, add the basil leaves, lemon juice, salt, garlic, extra-virgin olive oil and ground black pepper (to taste) to a food processor fitted with a metal blade. Process, pausing to scrape the sides of the bowl with a rubber spatula. Cover and set aside.
- Use a mandolin to thinly slice the beet and fennel then submerge the cut pieces under salted water. Cut the watermelon radish into thin julienne strips. Set aside. Cut the avocado in half lengthwise, and then remove the seed. Carefully peel the outside skin then cut each half into quarters lengthwise. Make thin, even slices ¾ of the way through (keeping one end intact) then fan the avocado.
- Assemble the salad. Toss the kale with the almond vinaigrette, then use a microplane to shave the remaining 4 almonds over the top of the salad. Add the farro, kale, and cut vegetables to each salad. Spoon the pesto over the fanned out avocado.
To make this salad gluten-free, you may substitute quinoa or brown rice instead of the farro.