Eat slow bowl

Chef/owner Jonathan Rollo
Greenleaf Gourmet Chopshop

A dusting of bee pollen granules tops this robust combination of California-grown ingredients. The garnish provides an interesting texture and "a wonderful, natural sweetness," chef Jonathan Rollo said.

Ingredients

2 cups shredded green kale
2 cups shredded violet kale
2 tbsp. cooked farro
2 tbsp. cooked quinoa
1/4 cup Caesar dressing
1/4 cup diced cucumber
1/4 cup corn kernels (for added flavor, grill corn before cutting kernels off the cob)
1/4 cup halved grape tomatoes
1/4 cup garbanzo beans
1/4 cup avocado slices or grilled asparagus
1 tsp. bee pollen granules

Directions

Place kale, farro and quinoa in a mixing bowl and toss with dressing. Transfer to a serving bowl. Using the same mixing bowl, combine cucumber, corn, tomatoes and garbanzos, and toss. Spread this mixture on top of the greens in the serving bowl. Stack avocado in the center and sprinkle bee pollen on top. For added flavor, drizzle a balsamic reduction over the salad.

Serves 1