Description
A quick and refreshing salad combining farro with vibrant vegetables and a tangy lemon vinaigrette.
Ingredients
Scale
- 1/2 cup farro (uncooked)
- 2 cups kale, chopped
- 1 large red bell pepper, diced
- 1 medium cucumber, diced
- 1 large zucchini, diced
- 1/2 cup lemon vinaigrette dressing
- Salt and pepper to taste
Instructions
- Bring 1 cup of water and salt (to taste) to a boil in a small pot.
- Add the uncooked farro and cook it for about 2-3 minutes.
- Lower the heat, cover the pot, and let it simmer for approximately 10 minutes or until done.
- Remove the farro from the heat and allow it to sit for about 2-3 minutes before fluffing it with a fork.
- Prepare the vegetables by cutting them into small cubes.
- Add the chopped vegetables to the kale, then incorporate the cooked farro.
- Drizzle the lemon vinaigrette dressing over the salad, and add a protein of your choice if desired.
- Finish by seasoning with salt and pepper to taste. Serve and enjoy!
Notes
For best results, use fresh ingredients and consider adding a protein like chicken or chickpeas.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg