Skip to content


Your cart is empty


4th of July


The Verde Chop is a salad that is jam packed full of flavor! Perfect to throw together and bring camping or hiking, bring for a BBQ, or a wonderful addition to your weeknight meal planning!


For the Farro:
1 cup Farro
2 cups Water
1 Tbsp Avocado Oil
1 tsp Lime Fresco Sea Salt
1/2 cup Cilantro Stems, finely diced 
Zest of 1 Lime

For the Dressing:
1/2 cup Avocado Oil
1/4 cup Jalapeno Lime Balsamic
1 Tsp Honey
1 Tbsp Sweet Smoked Chili Rub
1 tsp Lime Fresco Sea Salt

For the Chicken:
2 Boneless Skinless Chicken Thighs
2 Tbsp Sweet Smoked Chili Rub
1 Tbsp Lime Fresco Sea Salt
1 Tbsp Avocado Oil
1 Tbsp Jalapeno Lime Balsamic 

For the Salad:
1 Red Pepper, chopped
4 Green Onions, sliced
1/4 Red Onion, diced
1 cup Sugar Snap Peas, sliced
1 Jalapeno, chopped (stem and seeds removed)
1 head Cilantro Leaves (about 1 cup)
2 Tbsp fresh Mint leaves, chopped
1/4 cup Crumbled Goat Cheese
1/2 cup Cashews, chopped


  1. In a Pressure Cooker, add the farro, water, avocado oil, and sea salt. Cook on the rice setting. Once done, add the chopped cilantro stems and lime zest. Set aside. Note: if you don’t have a pressure cooker, cook on the stovetop according to package directions.
  2. While the farro is cooking, chop the veggies.
  3. In a dressing shaker or mason jar, mix the dressing ingredients together. Taste and add more seasoning if needed.
  4. To prepare the chicken, season liberally with the rub and sea salt. Heat a large sauté pan over medium-high heat with the avocado oil. Once hot add the chicken and cook 6-7 minutes per side, until cooked throughout. Finish with a drizzle of Jalapeno Lime Balsamic and cook 1 more minute so the balsamic can caramelize. Remove from the heat, chop, and set aside.
  5. Arrange the Verde Chop by spooning the farro out evenly in a bowl or on a platter. Top with the chopped veggies, goat cheese, and cashews. Finish with chicken and a drizzle of dressing. Enjoy!

October 2023

Launch Countdown

It's class time!!