Farro Kale and Cranberry Salad
An ancient grain meets a super green at a bar and they live healthily ever after.
Ingredients
8 ounces cod
2 tablespoons Distilled Manhattan BBQ or seasoning of your choice
1 bag shredded cabbage or slaw
1/2 cup mayonnaise
2 limes, juiced
1/2 teaspoon salt
1 avocado
1/2 cup sour cream
1 teaspoon garlic paste
Instructions
Preheat oven to 425F. Season cod with Manhattan BBQ and transfer to a parchment-lined baking sheet. Bake for 15-20 minutes, depending on thickness. Set aside to cool.
Combine mayonnaise with half the lime juice. Season with 1/4 teaspoon salt, mix to combine and toss the dressing with the shredded cabbage or slaw.
In a small food processor, combine avocado, sour cream, garlic paste, remaining 1/4 teaspoon salt and remaining lime juice. Pulse until smooth.
Divide the slaw i to two bowls and top each with half the cod and a few dollops of avocado crema.
Farro Kale and Cranberry Salad
An ancient grain meets a super green at a bar and they live healthily ever after.
Ingredients
Instructions
- Rinse farro with cold water; drain. Boil 8 quarts of water. Once boiling, season the water with 2 teaspoons salt. Add the farro, return to a boil and cook, uncovered, for 30 minutes. Drain farro and set aside to cool.
- In a small bowl, combine lemon juice, Dijon mustard, garlic paste and olive oil and whisk to combine. Season the dressing with remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Add almonds to a small skillet and toast over medium heat, stirring frequently, 3-4 minutes.
- In a large bowl, combine the farro, dressing, almonds, kale and cranberries.
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I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
An ancient grain meets a super green at a bar and they live healthily ever after.