Arugula + Faro Salad
A salad with loads of texture, crunch, flavor and nutrition!
Servings: 6 Servings
Calories: 358kcal
Ingredients
- 1 cup dry faro.
- 1 bunch arugula approx. 2 cups. chopped
- 1 cup fresh parsley chopped
- ½ cup fresh mint chopped
- 1 cup frozen shelled edamame beans, defrosted
- 1 cup thinly sliced radishes
- 3 stalks celery finely chopped
- 1 cup almonds roughly chopped
Dressing
- ⅓ cup olive oil
- ½ cup lemon juice
- 1 shallot minced
- 2 Tablespoons honey
- ½ teaspoon sea salt
- Few grinds black pepper
Instructions
- Rinse and drain faro. Place in a pot with ½ teaspoon salt and enough water to completely cover (about 4 cups). Bring to a boil, then reduce heat to a low simmer and cook until just tender, 25-30 minutes. Drain cooked faro into a colander and set aside to cool.
- In a large bowl, combine the arugula, parsley, mint, edamame, almonds, radish, celery and toss to combine. Add faro and half the dressing. Toss well. Taste for seasonings and add more dressing, as needed.
Notes
Extra dressing can be stored in an airtight container in the fridge for up to a week. Bring to room temp and shake well before using.
MEAL PREP: Make the faro up to 3 days in advance. All components can be prepped in advance and then assembled when ready to serve.
Nutrition
Serving: 1g | Calories: 358kcal | Carbohydrates: 29g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 21g | Sodium: 331mg | Fiber: 7g | Sugar: 10g