Green salad of avocado, broccoli, farro and lamb’s lettuce from the garden
Serves 2
- 1 avocado
- 2 cups broccoli
- 1/2 can of chickpeas
- 1/2 cup raw farro
- 4 handfuls lamb’s lettuce
- 1/3 cucumber
- 4 tablespoons pomegranate seeds
- feta cheese
- chive
- cider vinegar
- olive oil (or avocado oil)
- salt and pepper
- Cook the farro in 1 1/2 cup of water. Bring to a boil then cover and reduce. Cook for 20 minutes. Cook the broccoli in boiling water about 5 minutes to keep them crisp. Drain and rinse the chickpeas.
- Prepare the salad with lamb’s lettuce, avocado chopped (1/2 per person), broccoli, cucumber slice, farro, chickpeas, feta and pomegranate. For seasoning, 2 tbsp olive oil, 1 tbsp cider vinegar (per person), salt and pepper and sprinkle with chives. Serve!
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