Summer Farro Salad

Ingredients

• Lemon

  raw, without peel

  1 fruit, small or 58g

• Salt

  table

  ½ tsp or 3g

• Olive oil

  ¼ cup or 54g

• Scotch kale

  raw

  100g

• Salt

  table

  0.001 cup or 0.4g

• Organic Farro

  Bob's Red Mill

  100g

• Zucchini

  raw, with skin

  1 small or 118g

• White icicle radish

  raw

  4 radish or 68g

• Cucumber

  raw, peeled

  ½ medium or 101g

• Sweet cherries

  canned, pitted, heavy syrup pack, drained

  1 cup or 179g

• Salt

  table

  1 dash or 0.4g

• Red bell pepper

  raw

  1 medium or 119g

• Pecans

  ½ cup, chopped or 55g

• Peanut butter

  smooth, unsalted

  1 tbsp or 16g

Directions

1. To make the dressing:
2. Whisk lemon juice, peanut butter and salt in a small bowl to combine; slowly add olive oil, whisking to emulsify.
3. To make the salad:
4. Place kale ribbons in a large bowl; sprinkle with salt and 2 tablespoons dressing and massage until softened and evenly coated, about 1 minute.
5. Add farro, zucchini, radishes, cucumber, tomatoes, and remaining dressing; toss to combine. Season to taste with slight pink himalayin salt and freshly ground black pepper. Serve topped with toasted pecans.