Photo: Anna Pelzer
Winter Citrus and Avocado Kale Salad with Farro and Hazelnuts
10 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
754
Calories
13g
Protein
37g
Fat
97g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bunch of kale, stems removed and leaves torn into bite sized pieces
- 1 blood orange, peeled and cut into wedges
- 1 grapefruit, peeled and cut into wedges
- 1/2 avocado, sliced into 1/2 inch squares or slices
- 1/4 cup chopped hazelnuts
- 1 cup cooked farro*
- 1/3 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons honey wine vinegar (or 1 tablespoon white wine vinegar with 1 tablespoon honey)
- salt and pepper to taste (about 1 teaspoon of salt and a few grinds of fresh pepper)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes