The Dish | Lemony Farro Salad with Avocado and Pistachios

This recipe is adapted from Linda Shiue’s award-winning book, Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes. Shiue is an internal medicine physician at Kaiser in Mission Bay and a professionally trained chef. She is also the first director of culinary medicine at Kaiser where she founded Thrive Kitchen, a teaching kitchen for patients. Her recipes showcase seasonal produce, lavishly flavored with spices and fresh herbs.

  • 1 cup uncooked farro
  • 1 cup thinly sliced lacinto kale
  • 1 cup arugula
  • 1 cup fresh basil, chopped
  • 1 Tbs finely sliced chives
  • 1 avocado, peeled, pitted and sliced
  • ¼ cup crumbled feta
  • ½ cup pistachios, coarsely chopped
  • ½ cup radishes, thinly sliced (optional)


  • Grated zest of 1 lemon
  • 2 Tbs fresh lemon juice
  • 6 Tbs olive oil
  • ½ tsp ground cumin
  • Freshly ground pepper

  • Bring salted water to a boil in large saucepan. Add farro, lower heat and simmer, covered, until tender, about 20 minutes. Drain and allow to cool.
  • Massage the kale until wilted.
  • Combine kale, arugula and farro.
  • Whisk together vinaigrette ingredients and pour over greens and farro. Add basil and chives and toss.
  • Spoon onto a platter. Lay slices of avocado and sprinkle with feta, radishes and pistachios.

Serves 6

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