Now that I’m back on DietBet, you will notice a lot of upcoming posts on healthy meals and snacks that are easy to prepare. And today’s post is a perfect example! As some of you may have noticed, I have a healthy obsession for Farro and Dino kale – and who doesn’t love avocado? One of my favorite San Francisco pizza restaurants, Ragazza, makes an incredible kale salad with Farro, spring carrots, fennel and Green Goddess dressing. This morning I woke up with the urge to make a healthy salad to bring with me to work for lunch, and I just happened to have most of the ingredients to recreate the Ragazza salad (with some minor adjustments):
Kale and Farro Salad, serves 1
- 1 bunch of Dino kale, slivered
- 1/4 cup of pearled Farro, prepared as directed
- 1 small carrot, diced
- 10 1/4 inch cucumber slices, quartered
- small handful of almond slices
- 1/4 avocado, diced
Green Onion and Avocado Dressing (1 portion)
- 1 green onion (scallion)
- 1 TB avocado
- 1 TB lemon juice
- 2 TB olive oil
- 1 tsp honey
- salt and pepper
Blend dressing ingredients in a food processor until smooth, adding the oil in a slow, steady drip. The dressing won’t keep more than a few days in the fridge, so it’s probably best to make a small amount. Add to salad ingredients and toss to combine, serving immediately.
I love the crunch of this salad, juxtaposed with the smoothness of the avocado and the dressing. And the Farro adds a healthy amount of protein and whole grains, which is a plus. It’s also an incredibly filling salad, so it feels like an actual meal and not something that leaves you with cravings for bread or other starchy foods.
You could also double or quadruple the ingredients and make this salad for a large group, perhaps along side some soup or seared lamb. And if you do have fennel on hand, chop it into very thin slices and add to the salad. Either way, this is certainly a delicious way to stay healthy!