Categories: Salad

Ingredients

• 1 cup farro
• 2 cups water
• 3 cups chopped fresh kale
• 1 avocado
• 2 Tbsp. chopped fresh mint
• 2 Tbsp. olive oil
• Juice of one large lemon
• 1/3 cup chopped Marcona almonds

Directions

1. Place the faro 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 faro is tender but still chewy. Drain any water that has not been absorbed.
2. Place the cooked faro 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.

3. Note: You can make this dish with wheat berries, spelt, oat groats or Kamut instead of farro.

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