Summer Farro Salad

Written By Judy Doherty, MPS, PCII
Summer Farro Salad

Summer Farro Salad

Yield 3-4
Author Judy Doherty
Prep time
5 Min
Cook time
30 Min
Total time
35 Min
This delicious farro salad has a lot of flavor and best of all, it is a meal all in one bowl.

Ingredients

Salad
  • 2 cups cooked farro, cooled
  • 4 cups spring lettuce mix
  • 1 avocado, peeled, pitted, diced
  • 1 beet, peeled and sliced thin
  • 1 scallion, sliced
  • 1 cup sliced radishes
  • 1 cup sliced cucumbers
Dressing
  • Zest and juice of 2 lemons
  • Zest and juice of 1 orange
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley
  • (optional)

Instructions

  1. Prepare all of the ingredients.
  2. Place the greens in the bottom of a large salad bowl.
  3. Top with the cooked farro.
  4. Pour the dressing over the top and toss slightly.
  5. Add all of the veggies on the top.
  6. Serve family style.

Nutrition Facts

Calories

365.4

Fat

19.95 g

Sat. Fat

2.87 g

Carbs

45.69 g

Fiber

10.41 g

Net carbs

35.3 g

Sugar

6.19 g

Protein

5.66 g

Sodium

125.57 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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