Treat yourself this weekend to a fresh and healthy salad! With the rich, creamy consistency of avocados (the most perfect fruit ever, in my California-girl opinion!) cut by grapefruit! It’s an unexpected yet completely delicious combination. Paired with farro and hearts of palm, this bright salad is surprisingly hearty, and yet totally clean.
1 cup uncooked farro, rinsed and drained
3 cups water
3 cups mixed baby greens
One 14-ounce can hearts of palm, drained and thinly sliced on the diagonal
1 pink grapefruit, peeled and segmented
1/2 ripe avocado, thinly sliced
Honey “Soy” Vinaigrette:
3 tablespoons fresh lemon juice
2 tablespoons Bragg Liquid Aminos
2 tablespoons extra-virgin olive oil
2 teaspoons raw or manuka honey
In a medium saucepan over medium-high heat, combine the farro and water and bring to a boil. Reduce to a simmer, and cook for about 10 minutes, or until farro is tender. Drain excess liquid, and set aside.
In a large bowl, whisk together the lemon juice, Bragg Liquid Aminos, olive oil, and honey. Add the cooked farro, mixed baby greens, and hearts of palm to the bowl and toss well to coat with the vinaigrette. Gently fold in the grapefruit segments and top with the avocado slices. Serve immediately.
Clean Green Tip: Eat more grapefruit! Grapefruit has been shown to help boost weight loss and is packed with vitamins A, C, and B6.