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Gyro Salad - Plant-Based Deliciousness

Got a bunch of veggies in the fridge and not sure how to use them?

This delicious, plant-based salad is a hit year round! You can mix and match the veggies you use based on what is seasonally available (or in your fridge).

Prep Time: 15-minutes to prep (chopping, shredding, & boiling water* for farro).

*Substitute vegetable broth instead of water for more savory farro.

Cook Time: 30-minutes to make (includes cook time for farro).

Serves: 4-6 people

Farro, the grain used in this salad, is an ancient grain high in fiber and antioxidants, and a good source of protein (6 grams per 1/4 cup).

Gyro Salad


2 cups farro

2 cups shredded kale

1 cup broccoli

1 cup diced bell pepper

5 asparagus stalks (diced)

1 packet tempeh (diced)

1 cup baby bella mushrooms

1/2 cup sliced kalamata olives

Dressing Ingredients:

2 tbsp avocado oil

2 tbsp white wine vinegar

1/4 cup vegetable stock

2 tbsp Dijon mustard

2 tbsp lemon juice

1 tbsp minced garlic

Salt & pepper

.   .  .

Cook farro according to directions

Sauté veggies & tempeh in olive or avocado oil (keep kale & olives for serving)

Whisk dressing ingredients 

Place bed of fresh kale on plate

Serve farro, sauteed veggies, & tempeh

Top with dressing & olives



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