3 cups finely chopped kale (from about 1 medium/large bunch)*
½ cup crumbled feta cheese
½ cup chopped green olives
⅓ cup olive oil
2 tbsp lemon juice
¼ tsp kosher salt
½ cup toasted almonds or walnuts, chopped
Fresh mint, dill, parsley, cilantro, or basil (optional)
Black pepper
*Finely chop your kale in a high-speed blender using the tamper tool! I love doing this when using raw kale in salads because then you don’t get big pieces of fibrous kale.
Note:~ if making ahead, be sure to read the “leftovers and repurposing” section.
Add protein! ~ Top with a couple of boiled or fried eggs or any cooked protein of choice.
Items you can prep ahead (optional)
Cook 1 cup farro
Toast ½ cup almonds or walnuts
Thinly slice 2 cups snap peas
Finely chop 3 cups kale (use your blender here!)
Chop ½ cup green olives
Instructions
In a medium pot, add the farro and enough water to cover by at least 2-inches. Bring to a boil, then reduce the heat to medium-low and simmer rapidly for 25-30 minutes, or until tender (grains have burst open a bit). Drain and transfer to a large bowl to cool off.
In that same bowl, add snap peas, kale, feta, olives, oil, lemon, and salt. Mix to combine. Taste and add more salt or lemon, if needed.
Serve topped with nuts, fresh herbs (if using), more cheese if you have it, and black pepper!
Notes
Substitutions:
To make gluten-free, use a gluten-free pasta in place of the farro. You could also substitute the farro with quinoa.
To make vegan, skip the cheese and use 1 cup olives.
While I love snap peas in here, you can use any raw crunchy spring veg (like radishes, celery, etc…).
Use apple cider vinegar in place of lemon juice.
Storage:
Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
This salad (and most grain salads) are best served at room temperature but are also fine to eat cold right out of the fridge. To take the chill off, I like to pop grain salads in the microwave for 10-20 seconds.
Brighten up leftovers by mixing a generous squeeze of lemon or splash of vinegar into the salad and top with lots of fresh herbs, toasted nuts, and more feta if you have it.