Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette
This Spring Salad Recipe with Farro and LemonThyme Vinaigrette is packed with seasonal greens and vegetables for an unbelievable flavor.
Ingredients
- 1 lemon vinaigrette recipe
- 1/2 candied pecans recipe
- 4 cups of cooked Farro
- 1 cup of trimmed green beans
- ½ bunch of asparagus, cut into 1" pieces
- 1 cup of spring peas
- 12 ounces of spring mix lettuce
- 6 hard boiled eggs, shelled and cut in half
- 1 bunch of cherry tomatoes
- 2 thinly sliced radishes
- 2 peeled, seeded and sliced avocados
- micro greens for garnish
- sea salt and fresh cracked pepper to taste
Instructions
- Start by preparing the lemon vinaigrette dressing and set it aside.
- Make the candied pecans and then set them to the side.
- Cook the farro according to the package, rinse it, and chill it.
- Make the candied pecans and set them aside.
- Par boil the green beans, asparagus, and peas in a large pot of boiling salted water. First, add in the beans and asparagus for 90 seconds and then add in the peas and cook for a further 90 seconds.
- Rinse and chill the vegetables immediately.
- To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro green and serve alongside the vinaigrette.
Notes
Make-Ahead: You can make this salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to leave the hard-boiled eggs and avocado un-cut.
How to Store: Cover and keep it in the refrigerator for up to 3 days. This will not freeze.
Feel free to use whatever salad dressing you’d like.
You can swap out, remove, or substitute any vegetables in this recipe.
Nutrition
Calories: 777kcalCarbohydrates: 152gProtein: 23gFat: 11gSaturated Fat: 4gCholesterol: 197mgSodium: 323mgPotassium: 926mgFiber: 25gSugar: 44gVitamin A: 1186IUVitamin C: 27mgCalcium: 160mgIron: 6mg