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

Name: Green salad of avocado, broccoli, farro and lamb’s lettuce from the garden
Yield: Serves 2
Ingredients: 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

By Mary Devinat

November 18, 2016

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Green salad of avocado, broccoli, farro and lamb’s lettuce from the garden — Photo by Mary Devinat

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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

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!