Spring Farro Salad with Asparagus and Meyer Lemon Vinaigrette
Spring has finally sprung! It seemed to take awhile, but the birds are singing and flowers are popping up from the ground. Which means it’s time for all the spring vegetables, salads and fun! Including this Spring Farro Salad with Asparagus and Meyer Lemon Vinaigrette.
It takes just 35 minutes to pull together and brings a bright, punchy lemony flavor from the zest and juice of a meyer lemon. The Spring Farro Salad is perfectly suited for your picnic basket, to bring as a side salad to a patio party or to meal prep on Sunday for lunch all week.
Farro is a deliciously nutty grain that’s packed with fiber and protein to keep you feeling fuller longer, which makes this Spring Farro Salad a nice hearty side or amazing as a mason jar lunch during the week.
If you haven’t tried Farro yet, I really recommend picking some up at the store this week. It’s a lovely departure from the typical rice or quinoa dish. It has a heartier bite and a nutty flavor, but it picks up the delicate Meyer Lemon Vinaigrette like a charm!
- 1/2 cup farro
- 1 cup water
- 1/2 bunch asparagus
- 1/2 cup peas
- 1 meyer lemon zested and juiced
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 cracked black pepper
- 2 tablespoons freshly grated parmesan
Rinse the farro and bring the water to a boil. Add the farro and let simmer for 15 minutes until most of the water has left the surface, then add in the diced asparagus and peas on top to let them steam. Finish cooking the farro, about another 5-10 minutes.
In a small bowl, combine the meyer lemon juice, olive oil, thyme, salt and pepper. Whisk together well, then pour into the cooked farro and vegetables along with the lemon zest and grated parmesan. Stir well and serve.