Farro Salad

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This salad is great for warm summer days as a meal but can work anytime as a side dish. Farro is an ancient grain that is full of fiber, potassium and iron. Combined with all the veggies, it is a nutrient packed meal. One serving of this salad gives you 65% of your daily fiber requirement. It is full of potassium, phosphorus, vitamin C, and Vitamin K, just to name a few. It is also is a good protein source.


MAKES: 4 Servings
PREP/COOK TIME: 50 Minutes


  • ½ pound skinny green beans (haricots verts), topped and tailed

  • ½ pound sugar snap peas or snow peas, topped and tailed

  • ½ pound asparagus (tough ends snapped off), cut into 1 1/2 inch pieces

  • 1 cup farro

  • 3 cups Magic Mineral Broth

  • 3 tablespoons finely diced shallots

  • 1 glove garlic, finely minced

  •  Salt and pepper

  • 3 tablespoons lemon juice

  • 1 teaspoon grated lemon zest

  • 3 tablespoons extra-virgin olive oil

  • 2 medium firm, ripe avocados

  •  A handful of basil leaves


  1. Bring a large pot of well-salted water to a boil over high heat. Add green beans, snap peas and asparagus, and cook for 1 minute. Drain and rinse briefly in cool water, then blot on a kitchen towel and set aside.

  2. Add farro to the pot, cover with Magic Mineral Broth and cook until al dente, 15 to 20 minutes, then drain and spread out on a platter to cool.

  3. As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.

  4. Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.

  5. Add asparagus, green beans and snap peas to a medium-size bowl. Salt lightly, add remaining vinaigrette and toss gently to coat.

  6. Arrange dressed vegetables, along with the avocado slices over farro, garnish with basil leaves and serve.

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