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
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.
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.
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.
Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
Add asparagus, green beans and snap peas to a medium-size bowl. Salt lightly, add remaining vinaigrette and toss gently to coat.
Arrange dressed vegetables, along with the avocado slices over farro, garnish with basil leaves and serve.