Crunchy Curry Salad with Farro is filling salad, heart enough to be a meal on its own, but light and crunchy and crisp. Refreshing for a hot, summer day!
What (your ingredients):
½ cup farro
¼ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon paprika
Juice of 1 lime
Juice of 1 lemon
1 head of kale
½ large seedless cucumber
1 orange bell pepper
Freshly cracked pepper, to serve
How (your directions):
Heat 5 cups of water in a large pot with 2 teaspoons salt. Once boiling, add the farro and cook for 20 minutes.
Meanwhile, to a large bowl, add curry powder, cumin, paprika, lime juice, and lemon juice. Stir to combine.
Finely chop kale and add to the bowl with spices. Massage 2 minutes to soften kale.
Dice radishes, cucumber, and bell pepper and add to kale.
Mince 1 shallot and add to kale salad.
Once farro is cooked, drain farro, then add to kale salad. Mix to combine.
Enjoy immediately or store in refrigerator for the next day’s lunch or dinner!
Why (the science): Spices have anti-inflammatory powers, so combine spices to flavor your meals in replace of adding salt. If the salad needs salt, add a pinch, but you won’t need a lot with the flavors of curry and cumin.