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Kale, Avocado, and Farro Salad

kale farro avocado salad

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 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


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