Meet the last Green Goddess Salad recipe you’ll ever need. Farro elevates this one to ‘main course’ status. If you’ve never tried this ancient grain, you’ve been missing out. Top off your bowl with some heavenly vegetables and our heart-healthy Avocado Oil Herb Vinaigrette for a plant-based meal you’ll want for lunch AND dinner.
1 cup of farro
2 cups of broccoli florets
1 cup of edamame beans
1 avocado, sliced
4 cups of massaged kale
1/3 cup of sunflowers seeds
¼ cup of olive oil
salt and pepper
BRIANNAS Avocado Oil Herb Vinaigrette Dressing
Preheat oven to 350.
Cook farro as directed on the package.
Lightly steam edamame and set aside.
Add broccoli to a baking sheet. Drizzle with olive oil, add salt and pepper, and toss to coat. Bake for about ten minutes.
Massage kale with olive oil and a pinch of salt.
Build one family-sized bowl or create individual ones. Start with farrow, then add kale, roasted broccoli, steamed edamame, diced avocado, and sunflowers seeds.
Drizzle with BRIANNAS Avocado Oil Herb Vinaigrette dressing.