Healthy Recipe of the Week
Spring Grain Salad
- 8 ounces Pearled Farro
- 1 Lemon (zested and juiced)
- 1 pound Asparagus (trimmed)
- 1 teaspoon Avocado Oil
- 2 tablespoons Extra Virgin Olive Oil
- Salt and Black Pepper, to taste (flaky)
- 1/4 cup Italian Parsley (chopped)
Bring a pot of water to a boil and season with salt. Add the farro, cover, and reduce heat to a simmer (about 15 minutes or until tender). Drain and spread the farro on a baking sheet or large plate to allow temperature to cool. Sprinkle the farro with lemon zest and gently toss. Cut the asparagus into 1-inch pieces. Heat the avocado oil over medium heat and cook asparagus until just barely crisp tender (about 2 minutes). Whisk the lemon juice with the olive oil. In a serving bowl, toss together the cooled farro, asparagus, and dressing. Season with salt, black pepper and parsley, and gently toss again.
Yields: 4 servings
Recipe Tip: Serve with the Skillet Roasted Chicken with Thyme Jus. If vegetarian, add chopped hazelnuts and crumbed goat cheese or sliced almonds and shaved pecorino cheese to the Spring Grain Salad.
YMCA. (2022, March 28). Recipe: Spring grain salad. YMCA of Greater Seattle Blog. https://www.seattleymca.org/blog/recipe-spring-grain-salad
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