Description
A vibrant Spring Farro Salad bursting with fresh vegetables and a creamy lemon tahini dressing.
Ingredients
Scale
- 1 cup dry farro
- 2 ½ cups vegetable broth (or water)
- 1 pound asparagus, trimmed and chopped into thirds
- 2 cups green beans
- 1 cup frozen peas
- ¼ cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (or maple syrup)
- 3 cloves garlic, minced
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon pepper (or to taste)
- 8 tablespoons water
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 avocado, thinly sliced
- 4 radishes, thinly sliced
- Sliced strawberries
- Sunflower seeds
- Sesame seeds
- Fresh mint leaves
Instructions
- Cook Farro: Start by rinsing the dry farro. In a pot, combine the farro and vegetable broth (or water), then bring it to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until tender. Drain any excess liquid and let it cool.
- Steam Vegetables: While the farro is cooking, prepare the vegetables. In a steamer basket, add the asparagus, green beans, and frozen peas. Steam the vegetables for about 5-7 minutes, or until they are bright and tender, but with a slight crunch. Remove from heat and let them cool.
- Prepare the Dressing: In a medium bowl, whisk together the tahini, lemon juice, extra virgin olive oil, apple cider vinegar, honey (or maple syrup), minced garlic, salt, pepper, and water. Adjust the consistency by adding more water if needed. The dressing should be creamy yet pourable.
- Prepare the Salad: In a large mixing bowl, combine the cooked farro, steamed vegetables, chickpeas, sliced avocado, radishes, sliced strawberries, sunflower seeds, and sesame seeds. Drizzle the dressing over the salad and gently toss to combine. Top with fresh mint leaves for an added burst of flavor.
Notes
Cooking farro ahead can save time. Be creative with vegetables; use seasonal ones. Adjust dressing as per taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling and Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg