Description
A refreshing salad combining shrimp, farro, and fresh vegetables.
Ingredients
Scale
- 1 pound peeled and deveined shrimp
- 1 cup semi-pearled farro (rinsed)
- 1 cup cherry tomatoes (halved)
- 0 cup cucumber (diced)
- 1 small red onion (minced)
- 0 cup fresh herbs (parsley and basil)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- salt and pepper (to taste)
Instructions
- Rinse the farro under cold water. In a medium pot, combine the farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer for about 25-30 minutes until tender. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp, seasoned with salt and pepper. Sauté for 3-5 minutes until pink and opaque, then remove from heat to cool slightly.
- Chop cherry tomatoes in half, dice cucumber, and finely mince red onion in a large mixing bowl.
- In a small bowl, whisk together lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper.
- In the mixing bowl, add cooked farro and sautéed shrimp. Pour dressing over and toss to combine.
- Sprinkle chopped fresh herbs over the salad and gently fold them in.
- Serve the salad at room temperature or chilled with extra herbs or lemon wedges.
Notes
- For added flavor, use a mix of fresh herbs.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 200mg