The Reset Salad
Weird blog lady checking in from across the pond. I am severely jet-lagged but also extremely chuffed to be holed up in a cozy cabin in the English countryside for the next few days with my book. And a fancy claw-footed tub. And my roommate, obviously.
(On an unrelated note, I’ve had two drinks and seem to have developed a slight British accent. I think it suits me. Cheers.)
Anyhoo, I know many of you are currently on vacation and spending some quality time with your family/friends, so we’ll keep it brief today…
I made you a salad! I call it The Reset Salad because it’s loaded with many cleansing things and is perfect for times when you are a human wheel of cheese need something light, nourishing, and delicious. So…now?
I’ve been whipping up versions of this salad for years, but I realized while making one on Instastories recently that I had never posted a recipe. This felt selfish given the salad’s deliciousness and detoxifying powers, so here we are. While I often mix things up, my favorite iteration has a base of peppery arugula, lots of celery for crunch, farro for nutty chew, apple for sweetness, avocado for creaminess, and plenty of herbs to keep things fresh. The simplest lemon dressing ties the whole shebang together, and it’s delightful.
What I love most about The Reset Salad is that each bright, highly textured bite packs a serious nutritional punch and makes me feel instantly smarter and prettier. Not only is the salad high in satiating fiber, but it’s also a great source of antioxidants, healthy fats, minerals, and B-vitamins, which support brain and heart health. HALLELUJAH.
Needless to say, there are infinite you do you possibilities for this recipe, which I hope you’ll think of as a roadmap for creating your perfect crunchy, cleansing salad. Play around with grains (quinoa! brown rice! barley!) or ditch them altogether. Sub pears, citrus, or stone fruit for the apples. Use whatever nuts or herbs you have on hand. I support your creativity!
I dig the reset salad as a #sassydesklunch (just keep the dressing separate until you eat), but it’s equally fabulous as a light dinner or healthy side dish. To bulk things up a bit, try topping each portion with Idiotproof Chicken Breasts or a salmon filet. Chickpeas or white beans are also great options should you want to keep things plant-based.
- ½ cup pearled or semi-pearled farro
- 3 packed cups baby arugula
- 1 cup thinly sliced celery
- 1/3 cup fresh cilantro leaves roughly chopped
- 1/3 cup fresh flat-leaf parsley leaves roughly chopped
- 1/3 cup thinly sliced whole scallions
- 1 small apple cored and cut into matchsticks
- ¼ cup toasted almonds optional
- ½ ripe avocado pitted, peeled and diced
For the dressing:
- 3 tablespoons fresh lemon juice
- 1½ tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1-1½ teaspoons pure maple syrup depends on how much sweetness you like
- Freshly ground black pepper
- Cook the farro according to the package directions. Drain and cool to room temperature.
- Meanwhile, whisk all the ingredients for the dressing in a large mixing bowl.
- Add the cooled farro to the bowl with the dressing and toss to combine. Add the remaining ingredients for the salad to the bowl and toss again. Serve immediately.
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