Strawberry Asparagus Farro Salad
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.
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.