kale farro summer bowl
Lots of freshly squeezed lemon juice + kale = summer in a bowl!
This salad is a part of my regular recipe rotation, when in doubt, this salad comes to the rescue! It’s a perfect balance between light and filling. There’s lots of protein in this bowl to keep you full, yet the flavor is perfectly light because of the lemon dressing. This one comes from the lovely Erin of Well Plated.
INGREDIENTS
1/2 cup uncooked farro (or quinoa, or brown rice)
1/4 cup olive oil
juice of 1 large lemon
salt to taste
1 large bunch of kale / destemmed and chopped
dried cranberries
1 can chickpeas / drained and rinsed (i was out of chickpeas this time) *palm to face*
1 small red onion / finely chopped
1 can artichoke hearts / rinsed and sliced into quarters if large
DIRECTIONS
Cook farro according to the package instructions. I like to use vegetable broth instead of water.
While the farro cooks, prepare the other ingredients.
In a small bowl, whisk together the olive oil, lemon juice, and salt until well combined. Pour over the warm farro and toss to coat. Add the kale, chickpeas, red onions, and artichokes and toss to combine. Place in the refrigerator for 20 minutes to allow the kale to tenderize. Enjoy!