Meal Kit

Avocado Detox Farro Bowl

with cucumber and miso-ginger vinaigrette

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

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)

  • 1 Avocado
  • 2 Persian Cucumbers
  • Info
    ¾ cup Semi-Pearled Farro
  • 4 oz. Grape Tomatoes
  • 2 oz. Baby Arugula
  • 2 Green Onions
  • 1 fl. oz. Seasoned Rice Vinegar
  • 1 Tbsp. Minced Ginger
  • Info
    1 Tbsp. White Miso Paste

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • 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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Farro

    Bring a small pot with farro, 11/2 cups water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-22 minutes.

    Drain farro in a wire-mesh strainer (there may not be any excess water).

    While farro cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim cucumbers and cut into 1/4" rounds.

    Halve tomatoes lengthwise.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  3. 3

    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 1/2" dice.

  4. 4

    Make the Dressing

    Add seasoned rice vinegar, 2 Tbsp. olive oil, ginger, miso, 1/2 tsp. salt, and 1/4 tsp. pepper to a mixing bowl.

    Stir until miso is completely combined.

  5. 5

    Finish the Dish

    Combine cucumber, tomatoes, avocado, arugula, and white portions of green onions in another mixing bowl. Season with a pinch of salt.

    Plate dish as pictured on front of card, drizzling with dressing and garnishing with green portions of green onions. Bon appétit!

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