Meyer Lemon Scented Farro And Asparagus Salad

Name: Meyer Lemon Scented Farro And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cooked Farro; 1 cup Frozen Organic Peas; 2 whole Meyer Lemons, Zested; 3 Tablespoons Meyer Lemon Juice; 1 bunch Asparagus; 1 Tablespoon Olive Oil; 2 whole Shallots, Sliced; 1 cup Sliced Crimini Mushrooms; 2 teaspoons Herbes De Provence; 1/4 cups Chopped Macadamia Nuts; _____; FOR THE VINAIGRETTE:; 1/4 cups Meyer Lemon Juice; 2 Tablespoons Citrus Champagne Vinegar (or White Wine Vinegar); 2 Tablespoons Vegetable Stock; 2 Tablespoons Olive Oil; 1 whole Small Garlic Clove, Grated On A Microplane; 1/2 Tablespoons Honey

Servings: persons

2 cups Cooked Farro
1 cup Frozen Organic Peas
2 whole Meyer Lemons, Zested
3 Tablespoons Meyer Lemon Juice
1 bunch Asparagus
1 Tablespoon Olive Oil
2 whole Shallots, Sliced
1 cup Sliced Crimini Mushrooms
2 teaspoons Herbes De Provence
1/4 cups Chopped Macadamia Nuts
_____
FOR THE VINAIGRETTE:
1/4 cups Meyer Lemon Juice
2 Tablespoons Citrus Champagne Vinegar (or White Wine Vinegar)
2 Tablespoons Vegetable Stock
2 Tablespoons Olive Oil
1 whole Small Garlic Clove, Grated On A Microplane
1/2 Tablespoons Honey

1
1. Cook farro according to package directions. (Note: my package said to soak it for at least 8 hours. However, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in the frozen peas. Drain the farro and peas. Add in the lemon zest and juice and toss.
2
2. Meanwhile, cut the asparagus into 3/4 inch pieces and steam until still crispy, but not hard. Add to the bowl of farro and peas.
3
3. On medium heat, heat 1 tablespoon olive oil in a large saute pan. Add in sliced shallots and cook until soft. Add sliced crimini mushrooms and saute until browned and soft. Add to the bowl with the rest of the salad. Add seasonings, to taste.
4
4. Whisk together the vinaigrette ingredients.
5
5. Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups Cooked Farro, 1 cup Frozen Organic Peas, 2 whole Meyer Lemons, Zested, 3 Tablespoons Meyer Lemon Juice, and more.

Yes, Meyer Lemon Scented Farro And Asparagus 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.

That's it — enjoy your meal!