Meal Kit
Avocado Detox Farro Bowl
with cucumber and miso-ginger vinaigrette
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
Detoxes aren't just for celebrities, and this bowl of green goodness isn't just for those needing to take a break from partying. Indeed, this salad of healthy farro, rich avocado, and such salad staples as cucumber and grape tomatoes is delicious for all, but extra good if you're trying to eat lighter and smarter. The ginger-miso dressing adds that extra kick of flavor, making this a detox done right.
In Your Box (serves 2)
- 1 Avocado
- 2 Persian Cucumbers
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¾ cup Semi-Pearled Farro
- 4 oz. Grape Tomatoes
- 2 oz. Baby Arugula
- 2 Green Onions
- 1 fl. oz. Seasoned Rice Vinegar
- 1 Tbsp. Minced Ginger
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1 Tbsp. White Miso Paste
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Mqg69dPn
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Calories610
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Carbohydrates79g
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Net Carbs60g
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Fat29g
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Protein17g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Farro
Bring a small pot with farro, 11/2 cups water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-22 minutes.
Drain farro in a wire-mesh strainer (there may not be any excess water).While farro cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim cucumbers and cut into 1/4" rounds.
Halve tomatoes lengthwise.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Prepare the Avocado
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit.
Scoop out the flesh with a spoon. Cut avocado flesh into 1/2" dice. -
4 Make the Dressing
Add seasoned rice vinegar, 2 Tbsp. olive oil, ginger, miso, 1/2 tsp. salt, and 1/4 tsp. pepper to a mixing bowl.
Stir until miso is completely combined. -
5 Finish the Dish
Combine cucumber, tomatoes, avocado, arugula, and white portions of green onions in another mixing bowl. Season with a pinch of salt.
Plate dish as pictured on front of card, drizzling with dressing and garnishing with green portions of green onions. Bon appétit!
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