Kale Fennel and Farro Detox Salad

Prep: Rinse and dry the produce. Roughly chop the kale, slice the scallions, juice the lemon in a small bowl and set aside.

Slice the avocadoes in half lengthwise, remove pits, thinly slice and set aside. Thinly slice the fennel bulb.

Rinse and drain farro, place in a pot and add enough water to cover. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes. Drain off any excess water.

To make the dressing, combine scallions, sea salt, lemon juice, 1/3 cup olive oil, ½ of an avocado and agave in a blender and blend until smooth.

In a large bowl, combine the chopped kale and dressing and massage with your hands to soften the kale. Add the cooked farro, carrots and fennel and toss well.

To serve, top the salad with sliced avocadoes and almonds. Serve cold or at room temperature, enjoy!