Kale + Farro Salad

This salad is an absolute all-star.. The Babe Ruth of summer salads. It is zesty, filling, and loaded with nutrients. I made a large batch and then used the leftovers for a day or so adding more ingredients until I ran out. Day 1, I paired with blackened tuna steak. Day 2, I used it as more of a side salad with my eggplant sliders. This salad can be served warm or cold. 

Ingredients:

1 cup uncooked farro
2 cups water
1 cup cherry tomatoes
1 cup grilled or charred asparagus chopped
1/2 cup diced red onion
1 bunch of kale chopped

(salad dressing)
2 tablespoons extra virgin olive oil
salt/pepper to taste
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder

Directions: 

Before cooking farro, rinse well

In a medium pot, bring 2 cups of water to a boil and stir farro in. Reduce heat to a simmer and cover for 10-15 minutes or until water has absorbed and the grains are tender

In a large mixing bowl add the kale and vegetables then season with the dressing ingredients, mixing well

If serving as a warm salad, slowly mix in the cooked farro while still hot. If preferred cold, refrigerate the farro until completely cool and then mix into your salad mixture