Detox Salad
A healthy and filling summer detox salad loaded with antioxidant-rich ingredients like kale, cherries, walnuts, farro, and artichokes.
Ingredients
Main Ingredients
- 1/2 cup uncooked farro (or quinoa)
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 1 large or 2 small lemons)
- 1 teaspoon kosher salt plus additional for cooking the farro
- 1 large bunch kale leaves (about 10 to 12 ounces) destemmed and chopped
- 1 cup pitted cherries halved
- 1 can chickpeas (15 ounces) rinsed
- 1/4 cup finely chopped red onion
- 1 can artichoke hearts (14 ounces) rinsed and sliced into quarters if large
- 1/2 cup toasted walnut halves roughly chopped
Instructions
Cooking Instructions
- Place the farro in a medium saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce heat, then simmer uncovered, stirring occasionally, until the water is absorbed and the farro is tender, about 25 minutes. Transfer to a large serving bowl.
- In a small bowl or measuring cup, briskly whisk together the olive oil, lemon juice, and 1/2 teaspoon salt until well combined.
- Pour the dressing over the warm farro, then toss to coat. Add the kale, cherries, chickpeas, red onions, and artichokes and toss to combine. Sprinkle the walnuts over the top.
- If time allows, place in the refrigerator for 20 minutes to allow the kale to tenderize. Enjoy.
Notes
A healthy and filling summer detox salad loaded with antioxidant-rich ingredients like kale, cherries, walnuts, farro, and artichokes.