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.
INgredients
- 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)
Vinaigrette
- Grated zest of 1 lemon
- 2 Tbs fresh lemon juice
- 6 Tbs olive oil
- ½ tsp ground cumin
- Freshly ground pepper
DIRECTIONS
- 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