Kale Farro Tahini Salad

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INGREDIENTS:

  • 0.4 cup farro (or other grain of your choice)

  • 1 bunch kale, stems removed, finely chopped (6 cups loosely packed)*

  • 1 carrot, thinly sliced

  • 0.75 cup cucumber, finely chopped

  • 1 cup of red cabbage, finely chopped

  • 0.4 cups edamame

  • Chopped walnuts, for topping (~5g)

  • Black pepper, for topping

For the dressing:

  • 1 tbsp tahini

  • 2 tbsp water

  • 2 tbsp lemon juice

  • 1 tbsp dijon mustard

  • 1 tsp fish sauce

  • 1 clove garlic, grated or pressed

  • 1 tsp kosher salt

INSTRUCTIONS:

  1. In a medium pot, add the farro and enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to medium-low and simmer rapidly for 20-30 minutes, or until tender. Drain and transfer to a large bowl to cool.

  2. In a large bowl, whisk together the tahini, water, lemon, mustard, fish sauce, garlic, and salt until smooth and creamy. The consistency should be creamy, but very drizzle-able. Thin out with more water if it’s too thick (this can vary depending on the thickness/brand of the tahini).

  3. Add the greens, farro, carrot, cabbage, edamame and cucumber. Toss well to coat.

  4. Serve topped with walnuts and black pepper. See “leftovers” section for tips if you prepped this ahead.

  5. Not into kale salads? Easily sub kale with radicchio or use a mix. You could also use romaine lettuce or arugula, but they don’t hold up as well as leftovers. (Note: Serves 2).

Substitutions:

  • To make gluten-free, use cooked short grain brown rice, quinoa, or a gluten-free short pasta shape. You could also use roasted potatoes, sweet potatoes, or other root vegetables.

  • Substitute the cucumber with fennel and/or cucumber or another thinly sliced raw crunchy veggie (radish, celery).

  • You can use soy sauce in place of fish sauce.

Prep:

  • Make the dressing

  • Cook farro and edamame

  • Thinly slice or finely chop 1 bunch kale

  • Thinly slice carrot and cabbage

  • Deseed + thinly slice 1 small cucumber

storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Leftovers + Repurposing:

  • We like to pop this in the microwave for a few seconds to take the chill off. But you could just eat right out of the fridge.

  • Top with grilled/cooked chicken, steak, sausage, tofu, egg or protein of your choice.

Nutrition label includes 2.5 eggs

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