Equipment
- Saucepan
Ingredients
- 4 cups Arugula
- 1 cup Farro cooked
- 1 cup Blueberries
- 1 Tbsp Sunflower seeds
- 1 Avocado sliced
- 5 Radishes sliced
- 2 cups Shredded carrots
- 2 Tbsp Olive Oil
- 1 Tbsp Balsamic
- Sea salt to taste
- Ground black pepper to taste
Instructions
- Cook your farro according to the package and add it to the fridge so that it can cool. I recommend doing this earlier in the day or the night before.
- Add your arugula as your salad base.
- Toss in the chilled farro, blueberries, radishes, avocado, and sunflower seeds.
- Drizzle the olive oil and balsamic vinegar over the salad and add ground black pepper.
- Pair the salad with ready-to-drink shake, EO3.
Tried and enjoyed this recipe?Mention @manuel.villacorta in your post or story!