Name: Spring Farro Salad with Feta, Lemon and Mint
Prep time: 4 min
Cook time: 30 min
Total time: 34 min
Yield: 4
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; 1 pound medium-large shrimp (peeled and deveined); 1/2 cup orange juice; 2 teaspoons ginger, minced

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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.

Prep ahead

If you’re making this meal throughout the busy week, chop your asparagus on your meal prep day or the day before. You can take it one step further by cooking the farro, asparagus and peas ahead.

If you’re entertaining

If you’re entertaining or really want to impress your guests, use martini glasses to serve your Spring Farro Salad.

How to keep your Spring Farro Salad cool outside

If you’re serving this salad at a summer picnic or party, you may be wondering how you can keep it cold. Simply add ice cubes to a larger bowl than the one you’re serving your Spring Farro Salad in and set your serving bowl on the bed of ice.

Spring Farro Salad with Feta, Lemon and Mint

Course: ,
Prep Time: 4 minutes
Cook Time: 30 minutes
Total Time: 34 minutes
Yield: 4 1x

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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

Shrimp:

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!