Step 1

Whisk lemon juice, peanut butter and salt in a small bowl to combine; slowly add olive oil, whisking to emulsify.

Step 2

Place kale ribbons in a large bowl; sprinkle with salt and 2 tablespoons dressing and massage until softened and evenly coated, about 1 minute.

Step 3

Add farro, zucchini, radishes, cucumber, tomatoes, and remaining dressing; toss to combine. Season to taste with kosher salt and freshly ground black pepper. Serve topped with toasted pecans.