Photo by Candice Kumai
For the almond tahini dressing:
3 tablespoons tahini paste
3 tablespoons unsweetened almond milk
1 1/2 teaspoons lemon juice
1 1/2 teaspoons Tamari soy sauce
For the salad:
1 cup cooked and cooled farro (prepare per package instructions)
1 bunch fresh watercress, ends removed
1/3 cup cooked organic edamame or peas
1 bunch YUMMY summer radish, thinly sliced
1/4 cup sliced almonds
In a large mixing bowl, combine the ingredients to make the dressing, whisk well to combine. In the same bowl, add in the cooked farro, the watercress, the peas and/or the edamame. Using a mandoline or sharp knife, thinly slice the radish, transfer to the large bowl.
Using salad tongs, mix until evenly dressed. Garnish salads with sliced almonds and serve.