This Strawberry Asparagus Farro Salad is light, bright, and packed with sunny flavors. Dressed in a lemon vinaigrette, this delicious grain salad will become your new favorite lunch.
It’s Strawberry Season
Strawberry season is short-lived but treasured none the less. Though the peak weeks of strawberry picking go by quickly, they yield summer’s sweet and juicy jewels by the bucketful, which are sure to be enjoyed a number of delicious ways.
Ways to Enjoy Strawberries
Where do I even begin? I love using the sun-ripened berries all sorts of ways:
- In muffin and pancake batter
- Stewed in to a sauce to top ice cream or waffles
- Roasted and spread over a goat cheese-smeared crostini
- Topped on steel cut (or overnight!) oats
- Sliced plain 🙂
But what about doing something a little unexpected? Taking them down a different path?
Taking Strawberries Savory
While I can’t say whole heartedly that I prefer strawberries one way or the other (I love them ALL the ways!), when you take strawberries savory, it’s an unexpected and delicious surprise.
This Strawberry Asparagus Farro Salad is just one shinning example!
Strawberry Asparagus Farro Salad
This grain salad packs in so much sunny flavor:
- Sweet peas that pop
- Blanched, crunchy asparagus
- Bright, fresh mint
- Crunchy, spicy radish
- Sweet, juicy strawberries
My mouth is watering! Chewy farro serves as the base, and everything mingles together with the sunniest ingredient of them all: a perfectly tart lemon vinaigrette!
What To Enjoy This Farro Salad With
While this Strawberry Asparagus Farro Salad is delicious on its own as a light and vegetarian friendly lunch, it also is the perfect accompaniment to grilled chicken, shrimp, or salmon.
I like making a big batch of this scrumptious salad in the beginning of the week so I can enjoy leftovers throughout the week. It also makes a gorgeous addition to your next picnic or backyard gathering!
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Strawberry Asparagus Farro Salad
Ingredients
- 1 cup uncooked farro
- 1 1/2 cups asparagus, about 10 stalks
- 1 cup strawberries, hulled and chopped
- 1/4 cup shelled peas, fresh or frozen
- 1/2 cup fresh mint, chopped
- 1/2 cup lemon vinaigrette
For the lemon vinaigrette:
- 1/4 cup olive oil
- 1/8-1/4 cup freshly squeezed lemon juice
- 1 tsp dijon mustard
- Salt and freshly cracked pepper
Instructions
- Prepare farro according to package instructions. The general ratio for farro is 1:3, farro to liquid.
- Meanwhile, prepare the asparagus. Bring a medium saucepan of water to a simmer. Trim the fibrous ends of the stalks of asparagus, and chop in to 1/2 inch pieces. When the water just begins to simmer, add asparagus for just 3 minutes.
- As the asparagus is cooking, prepare a bowl of ice water to transfer your asparagus to. This stops the asparagus from continuing to cook. Using a slotted spoon, transfer asparagus to ice bath. Drain after thoroughyl chilled, about 5 minutes.
- Add farro, asparagus, chopped strawberries, peas, and mint in a large bowl. Drizzle with lemon vinaigrette, mxing to combine. Taste salad, season with salt and pepper to your liking!
For the lemon vinaigrette:
- In a small jar, combine oil oil, lemon juice, and dijon mustard. Shake thoroughly to combine. Taste, and season with salt and pepper to your liking.