For the Dressing

1. In a small bowl, whisk together the olive oil and lemon juice. Season with sea salt and freshly ground black pepper to taste. Set aside for later use.

Prepare the Kale

1. Chop the kale into bite-sized pieces, removing the tough stems. Wash and dry thoroughly, then place in a large salad bowl.

Prep the Apple and Avocado

1. Dice the green apple into small bite-sized pieces. Slice the avocado thinly. Add both to the bowl with the kale.

Cook the Farro

1. Bring 3 cups of water to a boil in a saucepan. Stir in the farro, reduce heat, and let simmer for 30–40 minutes, until the grains are tender but chewy. Drain any excess water and allow the farro to cool slightly.

Assemble the Salad

1. Add the warm farro to the salad bowl. Sprinkle with crumbled feta cheese.

Add the Dressing and Toss

1. Drizzle half of the prepared dressing over the salad and toss gently to combine. Taste and add more dressing if needed. Sprinkle with sea salt and additional black pepper if desired.

Serve and Enjoy

1. Divide into four bowls and serve immediately. Optional: Top with grilled chicken for extra protein.