Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
1/2cupdry farro
1cupwater
1/2cupwalnuts
1/2cupshredded carrots
1/2cupgreen applediced
1/3cupceleryfinely diced
1/4cupgrapesquartered
8ouncessolid white tuna packed in waterdrained
1medium avocadodiced
1/2cupplain Greek yogurt
1/2tablespoonlemon juice
1teaspoonground cumin
1/4teaspooncayenne pepper
1/8teaspoonsalt
Black pepperto taste
4collard green leavesrinsed and patted dry with a paper towel
Instructions
1. Preheat oven to 375°F if you do not have a toaster oven to toast walnuts.
2. In a small saucepan, combine farro and water and bring to a boil. Reduce heat to low, partially cover with lid and allow to simmer for 10 minutes. Remove pan from heat, cover with lid completely and allow to sit for 5 minutes, then drain any remaining liquid. Set farro aside.
3. Spread walnuts evenly on a baking sheet or tray for toaster oven and toast for 5 minutes. Allow to cool before chopping into pieces.
4. In a large bowl, combine the farro, walnuts, carrots, apple, celery, grapes, and tuna.
5. In a small mixing bowl, prepare dressing by mixing Greek yogurt, avocado, lemon juice, and spices together. Use a fork or whisk to mash avocado chunks so the consistency of the dressing is creamy.
6. Mix dressing into the tuna. Cover and refrigerate until ready to use (best used within 24 hours).
7. To prepare collard green leaves, trim the stem at the bottom of the leaf and then trim the center rib so it's the same thickness of the leaf. This makes it easier to wrap up the ingredients, plus that thick center rib is tough to chew! Place about a cup of the salad in the middle of the collard leaf and gently roll like a burrito. Use a toothpick to hold leaf together if needed.