Zucchini Kale Farro Salad

Ingredients

• 1 cup farro ((2 ½ cups cooked))
• ¼ cup + 1 tbsp olive oil, divided
• 1 lb zucchini/summer squash (about 3), thinly sliced (about 4 cups worth)
• 1 clove garlic, chopped
• 1 ¼ tsp kosher salt, divided
• 1 bunch kale ((about 2 cups finely chopped, see instructions))
• 1 cup finely grated parmesan
• 3 tbsp lemon juice
• ½ cup toasted almonds, chopped