Ingredients
- For the Avocado Farro Risotto:
- 6 c. Vegetable broth
- 1 c. Farro
- 1 ea. Avocados From Mexico, mashed
- 1/2 c. Parmesan cheese, shredded
- 1/2 c. White wine
- 1/4 c. Mozzarella cheese, shredded
- 1/4 ea. Yellow onion, minced
- 2 T. Avocado oil
- 4 ea. Garlic cloves, minced
- To taste, Salt and pepper
- For the Salmon:
- 1 lb. Salmon, uncooked
- 2 t. Parsley, dried
- 1 t. Avocado oil
- 1 t. Honey
- 1/2 t. Garlic powder
- 1/4 t. Oregano
- To taste, Salt
- As needed, Cooking spray
- For the Avocado Salmon Bowl:
- 4 c. Kale, chopped
- 2 c. Brussels sprouts, chopped
- 2 c. Portabella mushrooms, sliced
- 1 ea. Onion, chopped
- 1/4 c. Avocado oil
- 4 ea. Cloves of garlic, chopped
- To taste, Salt and pepper
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Instructions
- Preheat oven to 425ºF degrees.
- 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!
