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Categories:Viewed: 100 - Published at: 5 years ago
Ingredients
- 3 cups Chopped Tuscan Kale
- 1/8 cups Extra Virgin Olive Oil
- 1/2 cups Juiced Lemon
- 1/2 teaspoons Himalayan Pink Salt
- 1/8 cups Raw Pumpkin Seeds
- 3 Tablespoons Hempseed
- 1/4 cups Pomegranate Seeds
- 1/2 cups Farro, Cooked Per Package Instructions
- 3 slices Goat Cheese
Method
- In a medium sized bowl, massage the olive oil and lemon juice into your kale for about 30 seconds. Add the Himalayan pink salt and massage for another minute.
- Once the kale looks wilted and dark, toss in the pumpkin seeds and hemp seed. Arrange the pomegranate seeds, cooked farro and goat cheese over your salad as you wish.
- This salad serves 1. You can certainly duplicate the recipe to serve more people.
