Description
A portable, make-ahead farro salad using seasonal spring vegetables, perfect for low-waste packed lunches.
Ingredients
Scale
- 1 cup dry farro
- 2 cups water or vegetable broth
- 1 bunch asparagus, trimmed and chopped
- 1 cup fresh or frozen peas
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted slivered almonds
- For the Dressing: 1/4 cup olive oil
- For the Dressing: 3 tablespoons fresh lemon juice
- For the Dressing: 1 teaspoon Dijon mustard
- For the Dressing: 1/2 teaspoon salt
- For the Dressing: 1/4 teaspoon black pepper
Instructions
- Cook the farro: Combine farro and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes until tender. Drain any excess liquid and let cool slightly.
- Blanch the vegetables: Bring a small pot of water to a boil. Add the chopped asparagus and cook for 2 minutes. Add the peas and cook for 1 minute more. Immediately transfer the vegetables to an ice bath to stop the cooking process. Drain well.
- Prepare the dressing: In a small jar, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Close the jar tightly and shake until well mixed.
- Assemble the salad base: In a large bowl, combine the cooled farro, blanched vegetables, radishes, mint, and parsley.
- Dress and store: Pour half of the dressing over the salad mixture and toss gently to coat. Taste and add more dressing if needed.
- Pack for lunch: Store the salad in your reusable container. Keep the toasted almonds separate until serving time to maintain crunch.
Notes
- To keep this salad fresh for several days, store the dressing in a separate small, reusable container and add it just before eating.
- Use a sturdy, multi-compartment bento box to keep ingredients separate and fresh.
- If you cannot find fresh farro, substitute with quinoa or brown rice.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Lunch
- Method: Stovetop and Assembly
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3
- Sodium: 350
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 7
- Protein: 12
- Cholesterol: 0