Kale Farro Salad with Salmon


- Juice of Half a Lemon

- 2 Tbsp Extra Virgin Olive Oil

- Course Salt & Freshly Ground Pepper

- 2 Tins of Cole’s Patagonia Salmon in Spring Water

- 1 Bunch of Scallions, Thinly Sliced

- 1 Bunch of Kale, Cut into 1-2 inch Pieces

- 1/2 Cup of Flat Leaf Parsley

- 1 Cup of Cooked Farro (cooked to package instructions)

- 1/2 Cup Pistachios


In a medium bowl, whisk together the lemon juice and olive oil. Season to taste with salt and pepper. Toss together the kale, scallions, parsley, and farro. Top with the salmon, dressing, and pistachios.