Kale has become a big deal in the past couple of years, a favorite of people of all ages, including kids (kale chips anyone?), meat-eaters, and vegetarians alike. It’s so good and useful I’ve wondered why it took so long to become popular. Although most recipes use cooked kale, we actually like it uncooked, in salad.
Kale, Avocado, and Farro Salad
Servings
6 Servings
Ingredients
- 1 cup 190 g farro
- 2 cups 475 ml water
- 3 cups 210 g chopped fresh kale
- 1 avocado
- 2 tablespoons 12 g chopped fresh mint
- 2 tablespoons 30 ml olive oil
- Juice of one large lemon
- 1/3 cup 47 g chopped marcona almonds
Instructions
- Place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and cook for about 25 to 30 minutes or until the farro is tender but still chewy.
- Drain any water that has not been absorbed. Place the cooked farro in a large bowl and let cool.
- Add the kale and toss the ingredients. Peel, pit, and cut the avocado into small chunks and add to the salad. Add the mint. Pour the olive oil over the ingredients and toss to distribute evenly. Pour in the lemon juice and toss. Add the almonds, toss once more, and serve.
- SERVING SUGGESTIONS AND VARIATIONS: You can make this dish with wheat berries, spelt, oat groats, freekeh, or kamut instead of farro.
- DID YOU KNOW? All the positive press given to kale is certainly justified: It has plenty of nutritional benefits (it’s loaded with antioxidant vitamins, calcium, and fiber), it’s easy to prepare, and it has a compellingly tasty bitter edge.
- Source: The Modern Kosher Kitchen Cookbook
Farro is a whole grain sometimes called Emmer wheat. Whole grains have become more popular in the U.S. If you can’t find it you can use other grains such as spelt or barley and even brown rice. Kale is a green leafy vegetable. To substitute use chard, Bok Choy or spinach.
What is farro? I live in Melbourne, Australia. Never heard of it. Also kale is that a vegetable?