I attended a party and awe-inspired by a wonderful kale farro salad recipe. Inspired by this epicurious recipe, I recreated this simple yet one of the tastiest salads I've ever made.
In the dressing, the blend of parsley and tarragon ignites freshness, a perfect summer salad that is hearty and healthy. Although perfect for any season, this salad is packed with nutrients and fiber.
Everybody knows how great kale, carrots and avocados are for your health, but people often forget how excellent whole grains are for you too. Farro roots back to ancient Egypt and the Middle East, a common grain used to nourish mankind.
One-half cup of uncooked farro contains 7-8 grams of protein and fiber along with containing nutrients such as niacin, iron, magnesium, thiamin and zinc. In America, farro is not as common as it is in other parts of the globe, but know that this ancient grain definitely tops the list in terms of health benefits. Watch out quinoa, farro is a grain to be reckoned with.
Vegan Kale Farro Salad with Parsley Tarragon Dressing
Prep Time: 20 minutes
10 ounce package of Kale
2 carrots, shredded
1 large avocado, diced
1 cup uncooked farro
1 garlic clove
1 cup Italian parsley (1/2 bundle)
1/4 cup tarragon (1/2 package)
1/4 cup white wine vinegar
3/4 cup olive oil
salt + pepper to taste
Wash and prep the vegetables. Cook the farro according to the package directions (usually a 1:2 ratio of farro to water). While the farro cooks, place all the dressing ingredients in a food processor and blend until smooth.
Once the farro is done cooking, cool in the refrigerator. In a large bowl, mix the salad and dressing ingredients and serve.
Let's Connect! Save all MBSF recipes in your Yummly inbox.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com