All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Before You Cook
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
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 farro in a wire-mesh strainer (there may not be any excess water).
While farro cooks, prepare ingredients.
Prepare the Ingredients
Trim cucumbers and cut into ¼" rounds.
Halve tomatoes lengthwise.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
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.
Make the Dressing
Add seasoned rice vinegar, 2 Tbsp. olive oil, ginger, miso, ½ tsp. salt, and ¼ tsp. pepper to a mixing bowl.
Stir until miso is completely combined.
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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