Kale, Farro and Quinoa Salad with Smoked Salmon

  • Sending
    User Review
    0 (0 votes)
    User Rating
  • 2 LargeServings
  • 00:15Prep Time
  • 00:20Cook Time



1/2 cup cooked farro
1/2 cup cooked quinoa
1/2 cup cooked lentils
1 organic tomato; seeded and diced
2 tablespoons chopped flat-leaf parsley
2 cups baby kale; torn into small pieces
(lemon vinaigrette):
1/4 cup avocado (or olive) oil
1/4 cup fresh Meyer lemon juice
2 teaspoons Limoncello (optional)
1 teaspoon capers
3/4 teaspoon Johnny’s Seafood Seasoning
1/2 teaspoon freshly grated ginger
1/3 pound deli sliced smoked salmon
goat cheese crumbles, if desired


  1. In a large salad bowl, stir together the faro, quinoa, lentils, tomato and parsley; add kale and set aside.
  2. In a separate bowl, whisk together avocado oil, lemon juice, Limoncello, Johnny’s seafood seasoning, capers and ginger.
  3. Add to grains and toss well to coat. 
  4. Divide between 2 large salad or chilled pasta bowls and drape with smoked salmon; scatter with goat cheese, if using.
2 large main course servings.
  • Many grocery store salad bars have already cooked grains for your convenience.