Shrimp and Farro Winter Salad - Kidney Kitchen

Ingredients

• 1 cup water
• ¼ teaspoon sea salt
• ½ cup farro
• ¾ pound (340 grams) medium shrimp, peeled and deveined
• 5 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground coriander
• ¼ teaspoon black pepper, freshly ground
• 1½ cups (133 grams) red cabbage, finely shredded
• ¼ cup red wine vinegar
• ½ teaspoon sugar
• 3 cups (100 grams) kale, finely shredded
• 1 blood orange (131 grams), peeled, quartered, and thinly sliced
• ½ cup pomegranate seeds
• ¼ cup fresh dill, chopped