Spring Vegetables and Farro Salad

A bowl full of farro, diced avocado, red bell peppers, sliced radishes, sliced snap peas, shelled pistachios and cilantro. A fork is next to the bowl.

5 from 6 votes

Prep Time: 30

Servings: 2

Calories: 387kcal

This superb farro salad is everything you want out of a grain bowl--it's fresh, healthy, simple to make, and tastes DELICIOUS. Bursting with crisp veggies, you can keep this farro bowl vegetarian or add some chicken or salmon.

Print Recipe Pin Recipe

Ingredients

1 ½ cups farro
1 cup snap peas
1 bunch radish
1 avocado
½ bunch cilantro
1 bell pepper
½ cup pistachio

Lemon Herb Vinigrette

¼ cup lemon juice
1 small garlic clove
1 teaspoon dijon mustard
¼ teaspoon sea salt
black pepper
½ teaspoon honey
¼ cup olive oil
½ teaspoon dried thyme

Instructions

Farro

Bring a pot of water to a boil on the stove over high heat. Just like pasta, farro doesn't require a certain amount of water, so just fill the pot up at least 3 cups of water. You'll want enough to cover all the grains.
Rinse your farro under cold water. This removes any dust or extra starch that has settled on the grains in storage. Add rinsed farro to the boiling water, and turn the heat down to a gentle boil. You do not need to cover the pot.
Let the farro boil for 15-20 minutes. The grains will always be a little chewy, but are done when they are mostly tender.
Drain the water and rinse the farro under cool water. This will stop the cooking process of your grains, and keep them from getting mushy. Set aside till you're ready to assemble your salad.

Lemon Vinaigrette

Whisk the ingredients together in a small bowl. Or add them to a mason jar and give them a good shake. Set the salad dressing aside until ready to use.

Salad Toppings

While the farro is cooking, work on chopping up the veggies*. You'll want to cut the snap peas into halves or thirds, depending on how big they are. The radishes can be thinly sliced, and the bell peppers diced.
Unshell the pistachios and chop if desired. You can also leave them whole.
Remove the cilantro leaves from the thick stems and coarsely chop.
Remove the avocado pit and skin and cube.
Once all the ingredients are ready, simply mix them all together in a large bowl and drizzle with the lemon dressing!

Did you try this recipe?Please give it a star rating or leave a comment!

Notes

The amount of veggies I have listed is very much a loose approximation. I never actually measure the number of veggies I throw into a salad. So feel free to add more or less, depending on your preferences.

Nutrition