Shrimp Farro Spring Salad
Crave this vibrant and flavorful Shrimp and Farro Salad, where tender farro grains meet zesty lemon shrimp in a harmony of textures and tastes. Tossed with crisp kale, fragrant parsley, crunchy radishes, and creamy Parmesan and Asiago cheeses, each bite is a celebration of culinary delight. Finished with a tangy lemon balsamic vinaigrette, this salad is a perfect balance of sweetness and sharpness.
Ingredients
- 1 cup farro cooked according to package instructions
- 1 lb shrimp peeled and deveined
- Zest and juice of 1 lemon
- 4 cups kale stems removed and thinly sliced
- 1/4 cup fresh parsley chopped
- 1 cup mung bean sprouts
- 4 radishes thinly sliced
- 1/4 cup Parmesan cheese thinly sliced or grated
- 1/4 cup Asiago cheese thinly sliced or grated
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 sprigs fresh basil thinly sliced
Instructions
- In a large bowl, combine the cooked farro, kale, basil, parsley, mung bean sprouts, and radishes. Toss to mix well and set aside.
- In a separate bowl, marinate the shrimp with lemon zest, lemon juice, salt, and pepper. Let it sit for about 10 minutes to absorb the flavors.
- Heat a skillet over medium heat. Add a drizzle of olive oil and cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Add the cooked shrimp and Parmesan and Asiago cheeses to the bowl with the farro mixture. Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve the Shrimp and Farro Salad immediately, garnished with additional lemon zest or parsley if desired.
Notes
Feel free to customize the salad with your favorite vegetables or additional protein options.
For a vegetarian version, omit the shrimp and add roasted vegetables or chickpeas instead.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the dressing just before serving to keep the salad fresh and crisp.
Adjust the seasoning and acidity of the dressing to taste by adding more lemon juice or balsamic vinegar if desired.
Experiment with different herbs and cheeses to tailor the salad to your preferences.
For a vegetarian version, omit the shrimp and add roasted vegetables or chickpeas instead.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the dressing just before serving to keep the salad fresh and crisp.
Adjust the seasoning and acidity of the dressing to taste by adding more lemon juice or balsamic vinegar if desired.
Experiment with different herbs and cheeses to tailor the salad to your preferences.