Green salad of avocado, broccoli, farro and lamb’s lettuce from the garden

By Mary Devinat
November 18, 2016
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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
  1. 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.
  2. 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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