Farro salad with fennel and arugula
Delight your taste buds with a nutritious farro salad featuring flavorful fennel and peppery arugula. This vibrant dish is a refreshing blend of textures and flavors.
Ingredients:
- 1 1/2 cups farro (280g)
- 3 tablespoons flax seed or sunflower seed oil
- 2 garlic cloves, minced
- Finely grated zest and juice of 1 lemon
- 1 fennel bulb—halved, cored and cut into 1/4-inch dice
- 1/2 cup chopped parsley
- Salt and freshly ground pepper
- 4 packed cups arugula leaves
Instructions:
- Place the farro in a medium saucepan and add enough water to cover it by 2 inches. Wait for the water to boil, then lower the heat and let it simmer gently until the farro is soft, which should take approximately 25 minutes. Once done, drain the farro and allow it to cool for around 10 minutes.
- Take a large bowl and combine the oil with minced garlic, lemon zest, and lemon juice. Mix in the cooked and cooled farro until well coated. Add the sliced fennel and chopped parsley, then season with salt and pepper. Just before serving, gently mix in the arugula.
Summary:
- Calories: 1471 kcal
- Fat: 50 g
- Protein: 49 g
- Carbs: 232 g
- Potassium: 2701 mg
- Magnesium: 490 mg