Creamy summer farro salad
Indulge in the rich flavors of summertime with this creamy farro salad. Packed with fresh and vibrant ingredients, it's a delightful balance of textures and tastes.
Ingredients:
- 1 cup dry farro
- 2 cups water
- 2 tablespoons mayonnaise
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon mashed garlic
- 1 cup sugar snap peas, (ends trimmed and discarded) sliced on a diagonal
- 10 chives, cut into 1/2 inch pieces
- Coarse salt
- Freshly cracked black pepper
Instructions:
- Place the farro, water, and a pinch of salt in a small pot on medium high heat. Once it starts boiling, cover the pot with a lid and reduce the heat to low, cooking for 25-30 minutes (or follow the instructions on the packaging).
- In a small bowl, combine the mayonnaise, lemon juice, minced garlic, salt, and pepper until the mixture is uniform.
- After the farro is done cooking, spread it out thinly on a baking sheet or a large piece of aluminum foil to cool down rapidly.
- Mix 2 packed cups of the cooked farro (store any extra for later use), radishes, snap peas, chives, and the prepared mayonnaise dressing in a large mixing bowl. Ensure everything is evenly coated.
- Enjoy the dish at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Summary:
- Calories: 852 kcal
- Fat: 27 g
- Protein: 29 g
- Carbs: 135 g
- Potassium: 1014 mg
- Magnesium: 281 mg