
Serves: 2
Ingredients
-
1
avocado
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2
cups broccoli
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1/2
can of chickpeas
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1/2
cup raw farro
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4
handfuls lamb’s lettuce
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1/3
cucumber
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4
tablespoons pomegranate seeds
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feta cheese
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chive
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cider vinegar
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olive oil (or avocado oil)
-
salt and pepper
In This Recipe
Directions
- 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!
More Great Recipes:
Condiment/Spread|Salad|Bean|Broccoli|Chickpea|Chive|Grains|Lamb|Pomegranate|Vegetable|Vinegar|Lettuce
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