Detox Salad with Kale
Ingredients
-
1
cup
uncooked farro or quinoa
-
¼
cup
olive oil
-
¼
cup
freshly squeezed lemon juice
-
1
teaspoon
kosher salt
-
1
large bunch
kale leaves (about 10 to 12 ounces), destemmed and chopped
-
1
cup
pitted cherries, halved
-
1
can (15 ounces)
chickpeas, rinsed
-
¼
cup
finely chopped red onion
-
1
can (14 ounces)
artichoke hearts, rinsed and sliced into quarters if large
-
½
cup
toasted walnut halves, roughly chopped
Instructions
- Cook the farro as directed on the package.
- Whisk together the olive oil, lemon juice, and ½ teaspoon salt until well combined.
- Pour the dressing over the warm farro and toss to coat.
- Add the kale, cherries, chickpeas, red onions, and artichokes to the farro and toss to combine.
- Sprinkle the walnuts over the top.
- If time allows, refrigerate for 20 minutes before serving to allow the kale to tenderize.
Nutrition Facts (estimated)
Servings
6
Calories
251
Total fat
16g
Total carbohydrates
23g
Total protein
5g
Sodium
359mg
Cholesterol
0mg
You might also like