The quest continues. The quest to make all of you Kale Salad lovers. I am confident that I am half way there after you tried last weeks salad so I am going to keep the momentum going by sharing another delicious Kale Salad with you. I even made a video which you can view at the bottom of this article 🙂
Today’s salad will include one of my favorite ingredients to add to a salad- Farro. I love Farro! If you’ve never heard of it or have heard of it but never tried it, Farro is an ancient grain and it is so good for you. It is a great source of protein and fiber and also has Magnesium, Zinc, Iron and B- Vitamins. It is very nutritious and a great alternative to rice. I include it in my salads whenever possible. It only takes a few minutes to cook and has a delicious nutty texture. It can usually be found in the aisle that has the rice and other grains at the grocery store. You should definitely give it a try, I promise you will love it!
As always, I will be providing you with the ingredients for the salad but not the quantities. You can use as much or as little of the ingredients that you like. I meal prep my salads and make a huge bowl that lasts me all week so I of course use more of the ingredients that you would for a single serving. I will also include the link to the salad bowls I put my salads in for work in case you want to use them as well.
For all the recipes, I use pre-washed and pre-cut Organic Kale. I get the bag from Publix. Hopefully your grocery store carries it as well, It is so convenient and all I really have to do is pour the Kale from the bag into my salad bowl. Sometimes, I chop them up a bit more to make the leaves smaller but this is completely a preference on my part sometimes.
Kale and Farro Salad Recipe
1 Bag Pre-Washed and Pre-Cut Organic Kale Greens
1 cup Cooked Farro (follow the instructions on the bag to cook the Farro)
1 Bag Shredded Carrots (these are also sold pre-shredded at the grocery store)
1 Avocado- Diced
1 Fat-Free Feta Cheese (President makes a fat free Feta that also has different flavors, I like the Tomato and Basil and the Mediterranean Herb ones)
Sliced Almonds (these are sold at the grocery store)
1 Red Bell Pepper, Diced
Dried Cranberries (I use the kind by Eden Organics because they are Apple Sweetened)
1 Red Onion, Diced (I use half of 1)
Combine all the ingredients in the quantity that works for you. When I meal prep, I use:
- Half the bag of Kale
- Half the bag of Shredded Carrots
- The whole Avocado
- The whole container of Feta Cheese
- Half a cup of Sliced Almonds
- Half of the Red Onion
- Half of the Red Bell Pepper and
- About two Tablespoons of the Dried Cranberries
This salad keeps in the fridge for a week if you want to meal prep it. The avocado does start to turn a bit brown by Day 3 but I don’t mind it like that. If you do, then add the Avocado on the day of consumption.
I like some form of meat with my salads so I usually get a Rotisserie chicken from the grocery store and use that for my salads throughout the week. My husband likes fish so I have added Tuna to his salad as well. You can add whatever meat you prefer or do without it as well.
Give this recipe a try and let me know what you think.
Follow me on Instagram: @fitinstilettos and share pictures of your Kale and Farro Salad, tag them #fitinstilettos so I can see them 🙂
A video of the above recipe can be found on my YouTube Channel. Please subscribe 🙂