Green Salad Of Avocado, Broccoli, Farro And Lamb’S Lettuce From The Garden
- 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.rnCook the broccoli in boiling water about 5 minutes to keep them crisp.rnDrain 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.rnFor seasoning, 2 tbsp olive oil, 1 tbsp cider vinegar (per person), salt and pepper and sprinkle with chives. Serve!
avocado, broccoli, chickpeas, farro, us lettuce, cucumber, pomegranate seeds, feta cheese, chive, cider vinegar, olive oil, salt
Taken from food52.com/recipes/65520-green-salad-of-avocado-broccoli-farro-and-lamb-s-lettuce-from-the-garden (may not work)