Gently massage kale in large bowl until softened, about 1 minute. Add cabbage, scallion whites, and ½ tsp salt and toss to combine. Set aside.

Stir together peanut sauce and lime juice in small bowl. Transfer just ¼ cup peanut vinaigrette to bowl with kale. Add peppers and toss to coat.

Mix peanuts, lime zest, just a pinch of chiles, and tamari on small plate and press avocado halves into mixture until well coated. (TIP: Add more chiles if you prefer more spice.)

Make small tear at top of farro bag and microwave bag for 1 minute. Divide farro between bowls and top with kale salad. Scoop crusted avocado flesh from skin in one piece, place on kale-farro salad, and sprinkle with scallion greens and any remaining peanut mixture. Serve with extra dressing. Enjoy! (TIP: If you don’t have a microwave, combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.