Creamy Summer Farro Salad – a delicious recipe with water, mayonnaise, lemon juice, mashed garlic, sugar snap peas, chives. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put the farro, water and a pinch of salt in a small saucepan over medium high heat. Bring it to a boil, cover it with a lid and turn the heat down to low, cooking for 25-30 minutes (or as instructed on the packaging).
2
Meanwhile, in a small bowl, mix the mayonnaise, lemon juice, garlic, salt and pepper until smooth.
3
Once the farro is cooked, spread it out in a thin layer on a cookie sheet or large piece of tin foil; it will cool off quickly this way.
4
In a large mixing bowl, combine 2 packed cups of the cooked farro (save any remaining farro for another use), the radishes, snap peas, chives and all the mayonnaise dressing. Mix well to fully coat.
5
Serve as is, or serve chilled. Keep leftovers in a sealed container in the fridge for up to 4 days.
248
kcal
Calories
6
g
Fat
51
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup dry farro, 2 cups water, 2 tablespoons mayonnaise, 3 tablespoons fresh lemon juice, and more.
Yes, Creamy Summer Farro Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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