Farro Asparagus Pesto Salad

Cold Farro Salad

I had meant to post this recipe in 2014 and didn’t notice it was hanging out in my drafts folder until just now. (Whoops). This salad can be eaten either hot or cold. It kind of reminds me of spring or summer, which is when it was originally supposed to be published. You can either make your own pesto, or use your preferred jarred brand.

  • 1C. cooked farro
  • 1/2C. cooked/roasted corn kernals
  • 1/2 bunch of steamed asparagus, sliced into bite-sized pieces
  • pesto (recipe below)

For the Pesto

  • 1 bunch (or 2, if small) of basil, cleaned, patted dry
  • Handful of toasted almonds
  • 1/4 – 1/3 C. extra virgin olive oil (or more if necessary)
  • 1 clove of garlic, chopped.
  • Salt and pepper to taste

Combine all ingredients in food processor until well blended. I omitted cheese, but, you can certainly add some grated pecorino.

Cook farro according to directions. Add sliced asparagus and corn to a large bowl, then, add cooked farro (this will steam the asparagus a bit, or, you can steam in a dish with a bit of water in the microwave until crisp tender. I like my asparagus a little crunchy, so, I just steam it with the farro). Add the amount of pesto you desire, grate some pecorino on top and serve, or, let sit and eat cold. This salad is really good the following day.

Kale, Black Bean and Sweet Potato Salad with Spicy Avocado Dressing

Kale, black bean, onion, sweet potato salad with spicy avocado dressing!

Kale, black bean, onion, sweet potato salad with spicy avocado dressing!

I was going to make guacamole, but decided to make a creamy and spicy avocado dressing for a kale salad. (I’m trying to be good and eat lighter dinners. We’ll see how long that will last. wink). I also added a can of black beans and half of a diced sweet potato. I think this salad would also be good with some corn and roasted pumpkin seeds, but I didn’t have either on hand.

For the salad:

  • 1 head of lactino kale
  • 1/2 of a roasted sweet potato
  • 1 can of black beans, drained and rinsed
  • 1/4C. minced white onion
  • 1/2 of a red/orange/yellow bell pepper, chopped

For the Dressing:

  • 1 ripe avocado
  • juice of one lemon
  • handful of chopped cilantro
  • 1/2tsp chili powder
  • 1/4tsp smoked paprika
  • 1/4C olive oil (eyeball it, you may want to use more to have a thinner dressing, or use water to have a thinner dressing
  • 2TB water

Make the dressing: I used my mini food processor (which is an awesome addition to my kitchen). Add avocado, oil, lemon juice and spices and blend until creamy. You may have to add a little bit more oil (or water) to thin out the dressing. Adjust spices to your taste.

Thoroughly rinse and pat dry kale leaves. Fold leaves in half, then cut into strips a few times so the kale is in bite-sized pieces. Add chopped kale to large bowl, drizzle with dressing and massage into the kale until it’s well coated. Add remaining ingredients and toss. Add some crumbled Bulgarian feta too…that might be good. I wish I had thought of that when I made the salad!

Kale, Chickpea and Shaved Pecorino Salad with Lemon

Firstly, I realize that I have several kale recipes on my website. BUT, in my defense, they are all delicious. Though, in having so many recipes, I think I’ve become a Brooklyn stereotype. But, hey, I don’t care because my appetite at lunch yesterday while working from home was sated.

  • 1 bunch of dinosaur kale, thinly chopped
  • A handful of raw almonds, toasted, then chopped
  • 1 can of chickpeas, rinsed*
  • 2-3 tsp of olive oil
  • juice of 1 lemon
  • shaved pecorino
  • salt and pepper to taste

Note, I find that if I massage the kale with the oil I use less oil. So, then, massage olive oil into the kale leaves until they are well-coated, add remaining ingredients and toss. You can add some lemon zest too, but, for me, the juice was just perfect.

*Now that I think of it, this would kick it up a bit if the chickpeas were roasted in the oven and then cooled slightly. Hmmm…next time!

Raw Cauliflower Salad, or, Almost Tabbouli

I wanted to make a grain free summer-inspired salad. Like I mentioned before, I’m not paleo or grain-free and wanted to try a recipe for those who are (I’ve also made a cauliflower fried rice, here). I am happy to report that I don’t miss the bulgur here at all in this recipe! I can imagine many variations of this salad with different flavors. The cauliflower can be a stand in for rice, quinoa, bulgur or couscous. It’s crunchy (can also add chopped almonds for extra crunchiness) and light. Perfect for lunch, paired with some hummus. And, that’s exactly what I’m going to do right now.

  • 1 head of cauliflower, stemmed, cleaned
  • 1 C chopped parsley (Italian or curly)
  • 1/2 C, or, a handful of grape tomatoes, sliced in half
  • juice of 1-2 lemons (my preference was two)
  • 2 TB of extra virgin olive oil
  • 6-8 scallions, sliced
  • 1/8 C Kalamata olives (optional)
  • French feta, sprinkled over top (optional)
  • S/P to taste

Rinse and clean head of cauliflower, cut into florets. Add florets to food processor and pulse until the cauliflower resembles small grains (it won’t take long). Add cauliflower to large bowl, add remaining ingredients and stir together. Serve cold.

cauliflower tabbouli

Kitchen Sink Kale Salad

Sometimes I just want a crunchy salad for dinner. I know, I’m SO exciting that way. I realize that kale is pretty much played out around here, but it’s still nutritious and I still love it. So, sue me. This salad comes together quickly and is best with a nice glass of white…or red, or whatever you prefer.

Salad

  • 1 pkg. mixed kale
  • 1/2C sugar snap peas
  • 1/2C radishes, thinly sliced
  • 1/2C carrots, thinly sliced
  • 1 ear grilled corn, cut off cob
  • 1/2 avocado, cubed
  • 1/4C toasted almonds, chopped
  • 1/2C chickpeas
  • 1/8 – 1/4C finely grated Pecorino (optional)
  • 1TB Extra Virgin Olive Oil

Dressing

Juice of one lemon, a couple quick drizzles of extra virgin olive oil (if needed) and a splash of white balsamic vinegar—all to taste.

I find it helps if I massage the olive oil into the kale leaves before adding the other ingredients, that way, you use less oil and all the leaves are evenly coated. If you find you need more olive oil, then add sparingly before tossing the salad. Oh, and I’ve been “grilling” an ear of corn directly on my gas stove burner. Brilliant, I tell you!