lunch

tuscan kale + farro* salad with sweet lemon dressing

salad:
1 1/2 heads romaine heart lettuce, chopped
1/2 bunch tuscan (dino) kale (stems removed), chopped
4 large radishes, grated
1 beet, grated
1 golden beet, grated
handful medjool dates, chopped
handful dried cranberries
almonds, soaked overnight, rinsed + dried in dehydrator

sweet lemon dressing:
4 T lemon juice
2 T extra virgin olive oil
1 t local honey
1/2 t pink himalayan salt

farro (optional)*:
soak 1/2 cup farro overnight.
drain, rinse + combine in pot with 1 1/2 cups water.
add a pinch of pink himalayan salt.
bring to boil. reduce heat and simmer covered for about 20-30 min.
drain if required. let cool before adding to salad.

*not raw