Nutty Grain and Vegetable Salad

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Nutty Grain and Vegetable Salad

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SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

JUSTIN’S® Classic Almond Butter

INGREDIENTS

Dressing:

3 tablespoons Justin’s Classic Almond Butter
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
1 garlic clove
6 tablespoons avocado or olive oil
½ teaspoon dried oregano
Salt and pepper, to taste

Salad:

1 cup cooked farro or other wild grain, chilled
2 cups steamed broccoli, thinly sliced
4 radishes, thinly sliced
1/2 cup sliced cucumber
¼ cup whole roasted almonds
½ cup fresh mint
1 ounce Parmesan, shaved

DIRECTIONS

To make the dressing, blend the almond butter, lemon juice, apple cider vinegar, honey, Dijon mustard, and garlic in a high-speed blender. Stream in the oil and blend until creamy. Stir in oregano, and salt and pepper to taste.
To assemble the salad, combine the chilled farro with the broccoli, radishes, cucumber, and almonds. Toss with enough dressing to lightly coat.
Top with fresh mint and shaved Parmesan. Enjoy!

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INGREDIENTS

Dressing:

3 tablespoons Justin’s Classic Almond Butter
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
1 garlic clove
6 tablespoons avocado or olive oil
½ teaspoon dried oregano
Salt and pepper, to taste

Salad:

1 cup cooked farro or other wild grain, chilled
2 cups steamed broccoli, thinly sliced
4 radishes, thinly sliced
1/2 cup sliced cucumber
¼ cup whole roasted almonds
½ cup fresh mint
1 ounce Parmesan, shaved

DIRECTIONS

To make the dressing, blend the almond butter, lemon juice, apple cider vinegar, honey, Dijon mustard, and garlic in a high-speed blender. Stream in the oil and blend until creamy. Stir in oregano, and salt and pepper to taste.
To assemble the salad, combine the chilled farro with the broccoli, radishes, cucumber, and almonds. Toss with enough dressing to lightly coat.
Top with fresh mint and shaved Parmesan. Enjoy!

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