Miso-Marinated Salad with Whipped Avocado Dressing

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Servings:

• Recipe serving size: 1 1/2 cups
• Number of servings: Adjust Reset

Ingredients:

• 1 1/2 cups water
• 1/2 tsp. salt
• 3/4 cup uncooked farro
• 3-4 Tbsp. fresh orange juice, divided
• 1 Tbsp. honey
• 1 Tbsp. water
• 1/4 tsp. black pepper
• 1 Tbsp. red miso paste
• 2 ripe, fresh avocados, halved, pitted, peeled, and divided
• 1/4 tsp. salt
• 3 cups baby spinach or mixed greens
• 1 cup cooked, shredded chicken
• 1/2 cup frozen whole kernel corn, thawed and drained
• 1/2 cup sliced radishes
• 1/4 cup roasted pistachios

Instructions:

1. Make the Farro:

2. Add water and salt to a 1- or 2-quart saucepan.
3. Bring to a boil and then stir in farro.
4. Cover, reduce heat and simmer for 20-25 minutes, stirring occasionally, until farro is tender.
5. Rinse and drain farro in cold water to cool. Place farro in medium bowl and set aside.

1. Make the Miso-Marinade and Dressing:

2. While the farro is cooking, in small jar, whisk 2 tablespoons of orange juice, honey, water and black pepper until combined.
3. Measure 2 tablespoons of the orange juice mixture into the bowl of a food processor. Set food processor bowl aside.
4. Whisk miso into remaining orange juice mixture.
5. Stir miso-orange juice mixture into farro.
6. Cover and refrigerate while finishing salad. (This can be made up to 4 hours before serving.)
7. Add 1 avocado to orange juice mixture in the food processor and add salt.
8. Blend until smooth, adding an additional 1 to 2 tablespoons of orange juice, until dressing is whipped.

1. Assemble Salad:

2. Arrange spinach on large serving plate or platter.
3. Top with shredded chicken and miso-marinated farro.
4. Dice remaining avocado. Sprinkle avocado, corn and radishes evenly over salad.
5. Place whipped avocado dressing into food-safe resealable bag. Snip end from bag. Pipe avocado dressing evenly over salad.
6. Top with pistachios and serve immediately.