Spring Farro Salad with Feta, Lemon and Mint (+ Grilled Shrimp)
- Prep Time: 4 min
- Cook Time: 30 min
- Total Time: 34 minutes
- Yield: 4 1x
- Category: Recipes
- Method: Prep Now, Cook Later
Description
This is hands-down one of our favorite summertime meals. What better way to watch a sunset then on the patio enjoying a salad packed with fresh produce, feta cheese and refreshing lemon and mint. It’s great as a side or main dish topped with grilled shrimp and is sure to please guests and family alike.
Ingredients
Scale
Main Ingredients:
- 1 cup farro (yields approx. 3 cups cooked)
- 2 & 1/2 cups asparagus , chopped (approximately 12 thick stalks)
- 1 cup peas, fresh or frozen
- 3 ounces feta
- 3 tablespoons mint, finely chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/2 lemon
Shrimp: Optional
- 1 pound medium-large shrimp (peeled and deveined)
- 1/2 cup orange juice
- 2 teaspoons ginger, minced
Instructions
- Place shrimp in a baggie with OJ and minced ginger. Allow shrimp to marinade for 1-2 hours.
- Preheat grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Cook shrimp for 5 minutes per side, or until opaque. Remove shrimp from skewer and set aside.
Farro Salad:
- Boil water and cook farro as directed. While farro is cooking, chop asparagus in 1/8″ pieces and remove tough bottoms.
- 2 minutes prior to farro being removed from stove top, add asparagus and peas into boiling pot. Boil farro, asparagus and peas for 2 minutes and strain.
- Allow farro to cool. Add feta, mint, EVOO, salt, pepper and crushed red pepper.
- Zest lemon in farro salad and squeeze lemon juice into salad. Add shrimp to salad and toss. Enjoy!
Notes
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
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