The fortuitous happenstance of a refrigerator littered with just enough of nothing – last night during dinner (and then again this afternoon at lunch) Andrew and I stumbled upon a kitchen-sink salad too good to keep to ourselves. Politely dubbed our Late Winter Savory Salad, utilizing the final this’s and that’s of a workweek well munched, this simple tossed salad is not only packed full of late winter abundance, but an abundance of belly filling ‘good fats’ and fiber from ripe avocado, almonds, and hemp seeds. A lighter meal yet unctuous, salty, and savory in all the right ways, we served our salads with an extra big squeeze of lemon juice.
Late Winter Savory Salad [makes 2 salads]
2 cups purple kale, roughly chopped
1 ½ cups roasted brussels sprouts, roughly chopped
1 ripe avocado, peeled, pitted & sliced
1 cup cooked farro
¼ cup raw almonds, roughly chopped
¼ cup salt/oil cured Moroccan black olives, pitted & roughly chopped
2 teaspoons raw hemp seeds
juice of 1 lemon
Toss all ingredients together in a large bowl. Distribute between two salad bowls or tupperware (if saving for later), serve and enjoy!
Nutritional Information [per salad]
370 Calories, 18.5g Fat, 45g Carbohydrates, 4g Sugar, 12g Protein
To bulk prepare roasted brussels sprouts: preheat your oven to 425 degrees F; line a baking sheet with parchment paper. Half 2 pounds of brussels and toss them with 1 tablespoon olive oil and salt & pepper to taste. Roast for 45 minutes, or until brussels are golden and crisped. Keep refrigerated in an airtight tupperware for up to one week.
To bulk prepare farro: in a medium pot, bring 1 cup farro and 2 cups water to a boil. Reduce heat to low, cover pot, and simmer for 15-20 minutes, or until all water is absorbed and farro is tender. Keep refrigerated in an airtight tupperware for up to one week.