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–+ servings
Detox Salad

Delicious Detox Salad: A Refreshing Summer Twist

This Detox Salad is a vibrant, refreshing blend of kale, cherries, and farro, perfect for summer meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour
Servings: 4 cups
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Farro substitute with quinoa or brown rice
  • 4 cups Kale substitute with Swiss chard or spinach
  • 1 cup Cherries substitute with strawberries, blueberries, or grapes
  • 1 cup Chickpeas rinse canned chickpeas before use
  • 1/2 cup Red Onion can replace with green onions
  • 1 cup Artichoke Hearts use canned and rinsed
  • 1/2 cup Walnuts substitute with pecans or almonds
For the Dressing
  • 1/4 cup Olive Oil use extra-virgin for enhanced flavor
  • 1 each Lemon Juice freshly squeezed is best
  • 1 tsp Kosher Salt use sparingly based on taste

Equipment

  • Mixing bowl
  • Whisk
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Cook the farro according to package instructions, about 25-30 minutes in boiling salted water until tender. Drain and cool.
  2. In a bowl, whisk together olive oil, lemon juice, and salt until emulsified.
  3. In a large bowl, mix kale, pitted cherries, chickpeas, red onion, artichoke hearts, walnuts, and cooled farro.
  4. Drizzle dressing over salad and toss gently to coat.
  5. Chill for about 20 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 200mgPotassium: 450mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Dress only the portion you plan to eat to keep the salad fresh. Opt for seasonal fruits for better flavor. Avoid overcooking farro to maintain a crunchy texture.

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