The Butcher’s Daughter Salad: Greens, Arugula, Farro, Figs, Pink Peppercorn-Almonds, Goat Cheese, Mint-Lime Vinaigrette (for 1)

The Butcher’s Daughter in Los Angeles is a plant-based restaurant that bills itself as a “vegetable slaughterhouse.” Their Recharge Bowl combines grains, greens, and veggies served with Mint-Lime dressing. Jay’s version calls for chopped greens, arugula, farro, cucumbers, carrots, cherry tomatoes, figs, pink-peppercorn almonds, and goat cheese.   #Plant-BasedPower!