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bowl

kale/ pickling/ salad

Farro Bowl with Avocado, Kale, and Pickled Veg

This dish is based on one of my favorite lunches in the city, the Kale and Farro Bowl from Oddfellows Cafe on Capitol Hill in Seattle. In a large batch, it makes a hearty salad that can function as an entrée or a side. I like to prep and store the individual components so that when I need something portable and quick, I can throw it all into a jar or container and take it with me. The pickles, kale, and farro can be prepared and stored for up to a week (maybe a bit less for the kale). See tips for cooking farro here.

It may seem odd to use pickled veg instead of fresh here. The buttery avocado, nutty farro, and earthy kale balance the vinegar in the pickles beautifully. The various textures and flavors in this bowl compliment each other so well that you’ll forget how healthy it is and daydream about your next helping (that’s why it’s good to prep the ingredients in bulk – you might become obsessed). I layer all of the veg I want to pickle in a jar, and I try to cut the pieces so that they will still be crisp but not raw after a while in the brine. I used carrots, sweet onions, turnips, blanched beets, and a mixture of mustard seed, fennel seed, coriander seed, and a few cloves. Get the lowdown on quick pickles here.

While you can make a separate vinaigrette (especially helpful if you’re making this for a crowd), I dress individual servings with a drizzle of olive oil, a generous squeeze of fresh lemon, a pinch of sea salt, and a few dashes of the vinegar from the pickle jar. Once it’s all mixed together it tastes great either way.

Farro Bowl with Avocado, Kale, and Pickled Veg

Print Recipe
Serves: 1-4 Cooking Time: 45 min

Ingredients

  • Lacinato kale, washed and chopped
  • Cooked farro or brown rice, room temp or cold
  • Mixed pickled veg such as onions, cucumber, carrots, beets, or turnips
  • Sliced avocado, 3 slices per serving
  • Olive oil
  • Lemon juice
  • Sea salt
  • Pickle brine

Instructions

1

Layer the cooked grains and kale in a bowl.

2

Add mixed pickles to cover the top

3

Season with salt

4

Drizzle with olive oil and a squeeze of lemon

5

Add pickle brine to taste

6

Layer sliced avocado over the pickled veg

7

Lightly salt the avocado

8

Toss together, and serve

Notes

Components can be served separately and diners and build bowls individually, or all ingredients can be combined in a large serving dish before you mix them together.