Summer Kale Salad

Yield: 2 large salads

Ingredients:

• 4 cups Kale
• 2 Tablespoons Olive oil
• 1 cup cooked Farro
• 1 cup purple cauliflower*
• 1 cup cherry tomatoes
• 1 cup blueberries
• Salt & pepper to taste
• Fresh lemon
• *can sub white cauliflower

Directions:

1. In a large bowl, massage kale with olive oil. Massaging the kale helps break up the fibers and makes it less bitter!
2. Toss the kale with the cooked farro.
3. Add the rest of the vegetables. Sprinkle with sea salt and black pepper to taste.
4. Divide into two plates and enjoy!
5. You can squeeze a fresh lemon on top for extra flavor!