Spring has officially sprung, and with it comes a renewed focus on fresh, healthy ingredients. One of the best ways to incorporate these ingredients into your diet is through a delicious and satisfying spring salad. Not only are salads a great way to get a variety of nutrients and flavors, but they can also be a perfect addition to your meal prep routine. When it comes to making a spring salad, the possibilities are endless.
In January, The Plan hosted a New Year Best Me workshop with James Beard Foundation Award nominated chef, Sarah Simmons at one of her restaurants - City Grit.
Sarah is a talented chef and entrepreneur who has made a name for herself in the culinary world with her innovative concepts and dedication to community empowerment. Her work has been featured in national media outlets like The New York Times, Food & Wine, and Bon Appétit. Sarah prepared us a delicious 3 course meal with a salad that was too good not to share!
Spring Farro Salad
I am someone who always ends up with random left overs from the recipes I choose to cook. I hate seeing these extra veggies and topping go to waste. This salad is the perfect solution. It's a great base to many meals and can be prepared in so many ways - allowing you to use up your leftover odds and ends.
any toppings of choice - feta, celery, red peppers,spring mix, sunflower seeds, etc.
1. Prepare the dressing
Combine the smashed avocado, fresh herbs, and lime juice in a bowl. Whisk together.
Slowly drizzle olive oil into the bowl while whisking constantly. Fully incorporate the ingredients into one another; add sa;y and herbs to taste.
Set aside in a sealed, air tight container.
2. Cook the farro
Fill a medium pot with water, a splash of vinegar and a sprinkle of salt. Bring to a boil, add farro, and cook for 10-12 minutes (until softened).
Drain farro in a colander. Spray farro with cold water until fully cooled.
Set aside and keep cool until ready to combine and serve.
3. Put it all together
Combine 2 parts farro, 1 part dressing.
Add salt, chopped herbs, and lemon juice to taste. Then combine with any toppings of your choice or place over a bed of lettuce.
Note: Once put together, it can only last about a day, stored in the refrigerator in an airtight container. To prepare beforehand, store dressing in a sealed container and farro in a sealed container for up to 5 days in the refrigerator.
Now it’s your turn!
Grab The Meal Prep pad and head over to our Pinterest to collect some new recipes to try.