Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette
User Reviews
5
Spring Salad Recipe with Farro and Lemon Thyme Vinaigrette
Description
The Spring Salad with Farro and Lemon Thyme Vinaigrette unites cooked chewy farro with a variety of lightly parboiled crunchy green beans, asparagus, and peas, along with fresh radishes and cherry tomatoes. The spring mix lettuce provides a leafy base, while hard-boiled eggs contribute protein and a soft texture. Candied pecans add a sweet and crunchy contrast, complemented by creamy sliced avocado. The lemon thyme vinaigrette introduces a bright, herbal citrus element that refreshes the palate.
The salad combines fresh and cooked elements to balance textures and flavors, with the vinaigrette dressing enhancing each ingredient without overpowering. Parboiling the vegetables briefly preserves their color and crunch.
This salad can be served chilled or at room temperature as a main dish or side. It is flexible with vegetable substitutions and can accommodate different dressings according to preference.
For make-ahead convenience, prepare all components up to one day in advance, store separately from the dressing, and keep eggs and avocado uncut until serving. Refrigerate leftovers for up to three days but avoid freezing.
Ingredients
- 1 lemon vinaigrette recipe
- 1/2 candied pecans recipe
- 4 cups farro cooked
- 1 cup green beans trimmed
- ½ asparagus cut into 1" pieces, bunch
- 1 cup spring peas
- 12 ounces spring mix lettuce
- 6 egg shelled and cut in half, hard boiled
- 1 cherry tomatoes bunch
- 2 radish thinly sliced
- 2 peeled seeded and sliced avocados
- microgreens for garnish
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Start by preparing the lemon vinaigrette dressing and set it aside.
- Make the candied pecans and then set them to the side.
- Cook the farro according to the package, rinse it, and chill it.
- Make the candied pecans and set them aside.
- Par boil the green beans, asparagus, and peas in a large pot of boiling salted water. First, add in the beans and asparagus for 90 seconds and then add in the peas and cook for a further 90 seconds.
- Rinse and chill the vegetables immediately.
- To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro green and serve alongside the vinaigrette.
Notes
- This salad can be made up to 1 day ahead; keep dressing separate until serving.
- Store leftovers refrigerated for up to 3 days; do not freeze.
- Leave hard-boiled eggs and avocado uncut until just before serving for best texture.
- Feel free to substitute vegetables or use a different dressing as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 777 kcal
% Daily Value*
| Calories | 777kcal | 39% |
| Carbohydrates | 152g | 51% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 197mg | 66% |
| Sodium | 323mg | 13% |
| Potassium | 926mg | 20% |
| Fiber | 25g | 100% |
| Sugar | 44g | 88% |
| Vitamin A | 1186IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 160mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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