1bunchItalian kalesliced crosswise into thin ribbons
largepinch fine salt
1cupcooked farro
1small zucchinithinly sliced into circles
4radishesthinly sliced
½English cucumberhalved lengthwise and thinly sliced into half-circles
1cupred and/or yellow cherry tomatoeshalved
Kosher salt and freshly ground black pepper
½cupcoarsely choppedtoasted pecans
Instructions
To make the dressing:
Whisk lemon juice, peanut butter and salt in a small bowl to combine; slowly add olive oil, whisking to emulsify.
To make the salad:
Place kale ribbons in a large bowl; sprinkle with salt and 2 tablespoons dressing and massage until softened and evenly coated, about 1 minute.
Add farro, zucchini, radishes, cucumber, tomatoes, and remaining dressing; toss to combine. Season to taste with kosher salt and freshly ground black pepper. Serve topped with toasted pecans.