This recipe is based on a salad I ate at one of my favorite pizza places in SF, Gialina. This picture doesn’t quite show all the ingredients well. I also substituted the Trader Joe’s israeli couscous mix for farro. I had bad luck with avocados. Of the 6 I bought 9 days ago, only 2 were ripe. These were not Haas avocados, but the smoother skinned ones. I won’t buy those again. I bought these small carrots at the Alemany Farmer’s Market that were delicious. They were softer and didn’t need to be peeled.
Ingredients
makes 5 servings
- 1 package kale or 1 large kale head, leaves separated
- 1 fennel bulb, thinly sliced
- 1.5 cups of carrots, sliced
- 1-2 cups of israeli couscous (or farro), cooked
- 2 avocados, cubed
Dressing:
- 2 green onions
- 1 clove garlic
- juice from half a lemon
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil
- 1/4 cup of parsley
- 1 teaspoon dried tarragon
- 3/4 cup of milk
In a small food processor, blend dressing ingredients together, adding milk last, and add it slowly. Should result in a creamy light green dressing. Cook couscous (or farro) according to package. Allow to cool. Slice vegetables and toss together with kale, couscous, and dressing. Top each serving with avocado pieces.
