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Kale Mediterranean salad with farro and lentils
This Mediterranean salad is made with nutritious ingredients, doused in a flavourful vinegar-based dressing bound to make you drool. It's perfect if you're on the hunt for healthy lunch salads because it's made with farro, lentils, avocados, fresh herbs and olives.
YIELDS
4
Ingredients
Farro
- 1/2 cup farro, pearled
- 1 1/4 cup vegetable stock, unsalted
Apple Cider Vinegar Dressing
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 4 garlic cloves, grated
- 1 teaspoon sea salt
- 1 teaspoon pepper
Salad
- 6 stalks kale medium-sized, washed and dried, leaves only, torn into small pieces
- 1/2 red onion medium, finely chopped
- 1 cup parsley packed cup, flat leaf, washed and dried, finely chopped
- 2 avocados small, cut into small chunks
- 1 cup lentils, canned, drained, not mushy
- 1/4 cup Kalamata olives whole
- 1 tablespoon chia seeds
Directions
Farro
- Add the vegetable stock and farro to a medium pan. Bring to a boil over medium-high heat (usually takes about one minute). Reduce the heat to medium and simmer for 15 to 20 minutes or until the farro is tender (al-dente)
- Remove from the heat, transfer the cooked farro to a broad flat platter, and spread it out, so it doesn't clump while you work on the salad ingredients. Allow the farro to cool.
Apple Cider Dressing
- In a large mixing bowl, whisk together olive oil, apple cider vinegar, dijon mustard, garlic, salt and black pepper.
Salad
- Add the kale and mix well with the tongs, making sure the kale leaves are coated with the dressing
- Add the farro, onion, parsley, avocados, lentils and olives to the bowl and mix everything until combined. Serve at room temperature, topped with chia seeds. Enjoy!
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