It has been a HOT June here in Calgary thus far so most of my ‘cooking’ has involved salad-making.
This is a salad is perfect for hot summer nights – packing for camping or a picnic – weekend barbeques OR pretty much anytime you crave a refreshing hit of vegetables.
I actually made this as a main dish for dinner and added barbequed chicken on the side but you can also serve it as a side or for lunch.
I’m fairly certain this is going to be a go-to for me this summer and I bet if you make it for your next get-together you’ll be a hit!
What are you waiting for?!
Prep time: 30 minutes
Equipment: Large salad bowl or serving plate
Ingredients: (Recipe Serves 4 large servings for dinner or 6-8 as a side)
Salad:
1 cup cooked farro or your choice of grain (quinoa or a brown rice blend would work well too)
2 cups of kale, chopped
1.5 cups of chopped cauliflower
1/2 of a large cucumber, chopped into quarters
1 cup of baby tomatoes, chopped in halves
4 celery stalks, chopped
1/4 cup mint, chopped
1/2 cup almonds, chopped
1 cup arugula
1 avocado
Dressing:
3 tbsp olive oil
3 tbsp Dijon or grainy mustard
3 tbsp honey
6 tbsp white wine vinegar
salt & pepper to taste
Instructions:
Start cooking the farro (or your choice of grains).
While cooking, you can work on prepping the remaining ingredients.
For the kale wash, dab dry with a paper towel or throw in a salad-spinner to dry.
Chop & measure the cauliflower, cucumber, baby tomatoes, celery and mint. Put all ingredients into a large bowl
Roughly chop the almonds and set aside. Measure out the arugula & set aside.
By this point your grains should be done cooking – I like to remove them to a plate or bowl by themselves to cool about 10 minutes before adding to the salad.
While the grains are cooling, make the dressing by adding all of the ingredients into a container with secure lid (I like using mason jars), shake liberally and adjust to your taste with salt & pepper.
NOW time to assemble the salad!
Add the grains into the bowl and pour the dressing over. Mix until the salad is evenly dressed.
Next, add the almonds and toss. Then top the salad with arugula along with avocado pieces for a lovely presentation.
Cook’s Note: If you’re not going to serve right away, leave the almonds, arugula and avocado out. Add these elements just before serving.
Until the next cooking adventure,
Jess
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