Gialina's Kale & Farro Salad with Avocado

A healthy and hearty salad featuring tender farro, fresh Tuscan kale, creamy avocado, and spring carrots, dressed in a flavorful herb-garlic vinaigrette made with tarragon and parsley.

4 servings

40 min

Published October 4, 2025

Ingredients

•1 stalk green garlic
•½ bunch tarragon
•½ bunch Italian parsley
•1½ cups extra-virgin olive oil
•½ cup Moscatel vinegar
•1 tablespoon Dijon mustard
•1 teaspoon kosher salt
•¼ teaspoon freshly ground pepper
•⅔ cup farro
•1 bunch Tuscan kale
•2 whole avocados
•2 whole spring carrots
•to taste kosher salt and freshly ground pepper

Cooking Instructions

1.
To make the dressing, place all of the dressing ingredients in a blender or food processor and blend until smooth, or use an immersion blender to blend all the ingredients in a bowl.
5 min
2.
To make the salad, bring a small pot of salted water to a boil. Add the farro and cook until tender, 16 to 18 minutes. Drain, rinse with cold water until cool, then drain well.
25 min
3.
Remove the stems from the kale. Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite-size pieces. Place both the stems and leaves in a large salad bowl. Add the avocados, carrots, and farro. Add half of the dressing and toss to combine. Add more dressing if desired. Season to taste with salt and pepper and serve.
10 min

Ingredients

•1 stalk green garlic

•½ bunch tarragon

•½ bunch Italian parsley

•1½ cups extra-virgin olive oil

•½ cup Moscatel vinegar

•1 tablespoon Dijon mustard

•1 teaspoon kosher salt

•¼ teaspoon freshly ground pepper

•⅔ cup farro

•1 bunch Tuscan kale

•2 whole avocados

•2 whole spring carrots

•to taste kosher salt and freshly ground pepper

Cooking Instructions

To make the dressing, place all of the dressing ingredients in a blender or food processor and blend until smooth, or use an immersion blender to blend all the ingredients in a bowl.

5 min

To make the salad, bring a small pot of salted water to a boil. Add the farro and cook until tender, 16 to 18 minutes. Drain, rinse with cold water until cool, then drain well.

25 min

Remove the stems from the kale. Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite-size pieces. Place both the stems and leaves in a large salad bowl. Add the avocados, carrots, and farro. Add half of the dressing and toss to combine. Add more dressing if desired. Season to taste with salt and pepper and serve.

10 min