Meyer lemon scented farro and asparagus salad

Dairy free

Vegetarian

Meyer lemon scented farro and asparagus salad

Name: Meyer lemon scented farro and asparagus salad
Total time: 45 min
Yield: 6 servings
Ingredients: 314 g cooked farro; 145 g peas; 2 lemon zest; 3 Tbsps meyer lemon juice; 1 bunch asparagus spears; 1 Tbsp olive oil; 2 shallot; 72 ml cremini mushrooms; 2 tsps herbes de provence; 6 servings salt and pepper; 33.5 g macadamia nuts; 2 Tbsps white wine vinegar; 2 Tbsps vegetable broth; 1 small whole garlic clove; 0.5 Tbsps runny honey

A light and refreshing Meyer Lemon Scented Farro and Asparagus Salad, perfect for a dairy-free and lacto-ovo vegetarian diet. This dish covers 14% of your daily requirements of vitamins and minerals. Best served as a hor d'oeuvre and takes approximately 45 minutes to make.

Ingredients

cooked farro

314 g

peas

145 g

lemon zest

meyer lemon juice

3 Tbsps

asparagus spears

1 bunch

olive oil

1 Tbsp

shallot

cremini mushrooms

72 ml

herbes de provence

2 tsps

salt and pepper

6 servings

macadamia nuts

33.5 g

white wine vinegar

2 Tbsps

vegetable broth

2 Tbsps

whole garlic clove

1 small

runny honey

0.5 Tbsps

Method

Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.
Drain farro and peas.
Add in the lemon zest and juice and toss.
Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.
Add to bowl of farro and peas.
On medium heat, heat 1 tablespoon olive oil In a large saut pan.
Add in sliced shallots and cook until soft.
Add sliced crimini mushrooms and saut until browned and soft.
Add to bowl with rest of salad.
Whisk together vinaigrette ingredients.
Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.

Nutrition:

261 kcal

Carbs

34 g

Fat

11 g

Protein

7 g

Share recipe: