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Artichoke and Raw Vegetable Farro Salad

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Pairing the trout with a salad using local farro and spring vegetables, makes a quick meal.

salad

 2 ¾ cups Farro
 2 cups Kale, chopped
 ¼ cup Olive Oil
 2 tsp kosher salt
 ¼ tsp black pepper
 1 lemon, zested and juiced
 ½ cup red onion, julienned
 1 cup artichoke hearts
 1 lb asparagus, trimmed and sliced on the bias
 3 oz feta cheese, crumbled
 ¼ cup mint
 ¼ cup dill
1

Place farro in a pot with 4 C. water and bring to a simmer. Cook for 25 – 30 minutes or until tender. Drain and cool.

2

Place kale in a bowl and drizzle with oil. Massage kale with your hands until it becomes tender, about 1 minute. Add remaining ingredients and mix well.

Nutrition Facts

0 servings

Serving size

1/2 cup