Baby Kale Salad with Farro, Avocados and Mandrinquats

Baby Kale Salad with Farro, Avocados and Mandrinquats

This salad is a good example on how shopping for good ingredients at the market can be a great cooking technique.

Ingredients

  • 1/2 lbs. of baby kale, loose
  • 1 whole Hass avocado, peeled and diced to desired size
  • 1/2 cup of cooked farro, tossed with olive oil and salt
  • 1/2 cup mandarinquats, thinly sliced (available through Frog Hollow and Bernard Ranch at our markets.)
  • Good quality olive oil to taste (we used the freshly pressed new oil from Calolea)
  • Juice of a Meyer lemon to taste
  • Kosher salt and freshly ground pepper to taste

Preparation

Mix the ingredients in a large bowl and toss gently with your hands.Taste, correct and serve.