Meatless Monday Recipe: Citrus and Avocado Kale Salad with Farro and Hazelnuts

Posted on April 14, 2014 by rebeccascritchfield

Happy Meatless Monday!

Today I wanted to share an absolutely gorgeous, bright, and seasonal salad favorite: Citrus and Avocado Kale Salad with Farro and Hazelnuts. This simple, yet decadent salad celebrates the vibrant flavors of a (finally!) waning winter with juicy blood orange and grapefruit segments, accentuated by creamy avocado and crunchy hazelnuts. I serve this salad with farro, but if you are unable to find farro at your local market feel free to substitute brown rice for an equally delicious experience. This salad makes 6 healthful servings and can easily be made in advance, left undressed so the kale stays crisper, then packed as a lunch throughout your workweek.

Winter Citrus and Avocado Kale Salad with Farro and Hazelnuts
Recipe From: http://www.thevintagemixer.com/
Makes 6 Servings

Ingredients [Salad]:

  • 1 bunch of kale, stems removed and leaves torn into bite sized pieces
  • 1 blood orange, peeled and cut into wedges
  • 1 grapefruit, peeled and cut into wedges
  • 1/2 avocado, sliced into 1/2 inch squares or slices
  • 1/4 cup chopped hazelnuts
  • 1 cup cooked farro (or brown rice)

Ingredients [Dressing]:

  • 1/3 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons honey wine vinegar (or 1 tablespoon white wine vinegar with 1 tablespoon honey)
  • salt and pepper to taste (about 1 teaspoon of salt and a few grinds of fresh pepper)

Directions:

  • Took cook the farro, place 1/2 cup uncooked farro in 2+ cups of water. Bring to a boil then lower heat and simmer for 20 minutes. Drain any excess water.
  • Place all ingredients for the dressing in a small jar and shake to combine. Pour half of the dressing onto the kale and toss well to coat the kale (use your hands if needed to make sure the dressing is massaged well into the kale). If you’re using another green you don’t have to worry as much about this.
  • Toss half the oranges and grapefruit slices into the kale along with half the hazelnuts, avocado and farro. Toss well to combine.
  • Top with remaining ingredients and drizzle over the rest of the dressing. (you may not need to use all of the dressing).

Nutritional Information per serving:

Calories: 250
Fat: 17.3 g
Saturated Fat: 2.3 g
Cholesterol: 0 g
Sodium: 30 g
Carbohydrate: 22.1 g
Fiber: 3.9 g
Sugar: 4.2 g
Protein: 5.1 g
Calcium: 92.4 g

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