Baby Bok Choi Salad

by Laura FrerichsTastemaker in Residence

For more recipes and musings from the farm, see June on the Farm


2 heads baby bok Choi’s shredded or 2 heads of lettuce or a combination
4-5 carrots shredded
1 bunch cilantro or parsley chopped
2 garlic scapes,  finely chopped
1 cup of prepared barely, farro or black rice
1/4 cup raw sunflower seeds
2 avocados chopped
1/3 cup apple cider vinegar
2/3 cup extra virgin olive oil


  1. Combine salad ingredients & mix well. Sprinkle with salt.
  2. Mix up dressing and combine over salad. Mix well.
  3. Taste…if needs more liquid create more dressing…if lacking flavor add more salt.