My friend and I went to the beach this past weekend and she surprised me with this absolutely delicious salad. I was lazy and packed simple snacks, like hummus, and salsa, while she made us a few great salads. I'm not typically a big fan of kale (in any form), but this salad was great! I finished my plate in minutes.The perk of this salad is that to ravels well since it's made with kale. It's won't get soggy and you can even keep it for the next day if you have extras.
Adapted from Food52
1 small shallot, minced
Zest of 1 lemon, and 1/4 cup lemon juice
Salt, to taste (preferably kosher salt)
1/4 cup extra virgin olive oil
1 cup dry farro
1 teaspoon extra light olive oil
1/4 cup raw, hulled pepitas
1/4 teaspoon chili powder
1 bunch kale, rib removed and sliced in to ribbons (baby and lacinato kale work well)
1 quart strawberries, hulled and quartered
1 avocado, cut in to cubes (optional)
In a small bowl mix together the shallot, lemon zest, lemon juice and salt. Whisk in 1/4 cup oil.
Fill a medium to large saucepan with water. Add salt and bring to boil. Add the farro and cook until done, about 20 minutes. Drain the farro. In a bowl mix the farro with half the dressing.
In a lidded pan over medium heat heat 1 teaspoon light oil. Add the pepitas, cover with lid and toast until a few of them start to pop. Remove from heat and toss with a pinch of salt and chili powder.
In a larger bowl toss the kale with the remaining dressing. Add the farro, pepitas, strawberries, and avocado. Sprinkle with salt sand pepper. Toss and serve. Pin It Now!