Avocado Detox Farro Bowl

with cucumber and miso-ginger vinaigrette

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Calorie-Conscious Icon
Vegetarian icon
A note about serious food allergies

Detoxes aren't just for celebrities, and this bowl of green goodness isn't just for those needing to take a break from partying. Indeed, this salad of healthy farro, rich avocado, and such salad staples as cucumber and grape tomatoes is delicious for all, but extra good if you're trying to eat lighter and smarter. The ginger-miso dressing adds that extra kick of flavor, making this a detox done right.

In Your Box (serves 2)

  • 2 Green Onions
  • 1 Avocado
  • Info
    ¾ cup Semi-Pearled Farro
  • 2 Persian Cucumber
  • 4 oz. Grape Tomatoes
  • 1 fl. oz. Seasoned Rice Vinegar
  • 1 Tbsp. Chopped Ginger
  • Info
    1 Tbsp. Miso Paste
  • 2 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Cook the Farro

    Cook the Farro

    Bring a small pot with farro, 1½ cups water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-22 minutes. Drain in a wire-mesh strainer (there may not be any excess water). While farro cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Trim cucumber and cut into ¼" rounds. Halve tomatoes lengthwise. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  • Step 3 - Prepare the Avocado

    Prepare the Avocado

    Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut avocado flesh into ½" dice.

  • Step 4 - Make the Dressing

    Make the Dressing

    Combine seasoned rice vinegar, 2 Tbsp. olive oil, ginger, miso, ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Stir until miso is completely combined.

  • Step 5 - Toss the Salad

    Toss the Salad

    Combine cucumber, tomatoes, avocado, arugula, and white portions of green onions in another mixing bowl. Plate dish as pictured on front of card, drizzling with half the dressing and serving remaining on the side. Garnish bowl with green portions of green onions. Bon appétit!