Summer Farro Salad
The ultimate feel-good salad loaded with crunchy, raw vegetables, kale, and pecans.
Servings 4 people
Calories 341kcal
Ingredients
For the Dressing
- juice of 1 lemon
- 1 tablespoon creamy peanut butter
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
For the Salad
- 1 bunch Italian kale sliced crosswise into thin ribbons
- large pinch fine salt
- 1 cup cooked farro
- 1 small zucchini thinly sliced into circles
- 4 radishes thinly sliced
- ½ English cucumber halved lengthwise and thinly sliced into half-circles
- 1 cup red and/or yellow cherry tomatoes halved
- Kosher salt and freshly ground black pepper
- ½ cup coarsely chopped toasted 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.
Notes
Cooking time does not include time to cook farro.
Nutrition
Calories: 341kcal | Carbohydrates: 24g | Protein: 8g | Fat: 26g | Saturated Fat: 3g | Sodium: 347mg | Potassium: 732mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7063IU | Vitamin C: 100mg | Calcium: 138mg | Iron: 3mg