For the Avocado Farro Risotto: In a large skillet on medium heat, add avocado oil, onion, garlic and stir until browned, approximately 10 minutes.
Add the farro to the onion mixture and cook for 2-3 minutes.
Add the white wine to the farro mixture and stir until absorbed.
Add the vegetable broth half a cup at a time while stirring constantly, approximately 45 minutes. Once the farro is tender, add the mozzarella cheese, parmesan cheese and avocado. Stir until well combined and creamy.
On a baking sheet, prepared with cooking spray, place the salmon skin down and evenly distribute with avocado oil, parsley, honey, garlic powder and oregano. Bake for approximately 12-15 minutes. Salt and pepper to taste.
In a large skillet on medium heat, warm avocado oil and add mushrooms, Brussels sprouts, onion, kale and salt and pepper to taste. Cook and stir constantly for approximately 10 minutes.
In large bowls, evenly distribute avocado farro risotto. Top with Brussels sprouts mixture and salmon.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Avocado Salmon Bowl
Amount Per Serving 4
Calories 770 Calories from Fat 0
% Daily Value*
Total Fat 41g 53%
Saturated Fat 7g 37%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 75mg 24%
Sodium 1160mg 51%
Total Carbohydrates 59g 21%
Dietary Fiber 12g 42%
Total Sugars 10g
Includes 1g Added Sugars 3%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.21mg 0.21%
Calcium 383mg 30%
Iron 4mg 25%
Potassium 1580mg 35%
* Percent Daily Values are based on a 2000 calorie diet.
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