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Kale and Farro Salad with Orange-Avocado Dressing
Ingredients
  • ⅓ cup dry farro
  • 1 bunch kale, finely chopped (8 to 10 cups)
  • 3 cups broccoli florets, cut into ½-inch pieces
  • 1 orange
  • 1 avocado, peeled and pitted
  • 1 cup fresh cilantro
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • Sea salt and freshly ground black pepper, to taste
  • 1 red bell pepper, cut into ½-inch dice
  • 1 cup halved cherry tomatoes
  • 1 cup grated carrot
  • 3 to 4 scallions, thinly sliced (½ cup)
  • 1 cup dried cranberries, chopped
  • ¼ cup toasted pine nuts (optional)
Steps
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