Nutty Grain and Vegetable Salad

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

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

  1. 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.
  2. To assemble the salad, combine the chilled farro with the broccoli, radishes, cucumber, and almonds. Toss with enough dressing to lightly coat.
  3. Top with fresh mint and shaved Parmesan. Enjoy!
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
  1. 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.
  2. To assemble the salad, combine the chilled farro with the broccoli, radishes, cucumber, and almonds. Toss with enough dressing to lightly coat.
  3. Top with fresh mint and shaved Parmesan. Enjoy!
Great Summer Recipes
Cookie Dough Protein Balls in a white measuring cup on top of a blue patterned white cloth on top of a wood background

Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.

 

Matcha Smoothie Bowl with Justin's almond butter drizzle, flowers and sliced dragonfruit as condiments on a white background

Did you know that matcha has more antioxidants than orange juice? My Matcha Smoothie Bowl is a great way to boost your immune system for the day and get your morning rolling on the right foot. A blended treat with dragon fruit, sliced bananas, and JUSTIN’S® Classic Almond Butter. It’s so good!

 

Chocolate Hazelnut PasTREE on a marble serving tray with golden cutlery, pine trees, Christmas ribbons on a wooden background

I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!