It pains me to say the summer is coming to an end. During these last days of sunshine (who’m I kidding, it’s always sunny in California…
and Philadelphia), hot days and meals from the grill, I’m wringing out cool, crisp, refreshing salads before trading them in for comforting crock pot stews and roasts.
Farro, among many other grains sent to me by Bob’s Red Mill, has been calling to me from the pantry. looking for a funky fresh grain salad recipe, I pulled up the Cooking Light website, which is always a great resource for fresh, healthful food ideas, and was instantly drawn to their Easy Quinoa Recipes. I figured I could replace the quinoa with farro and still have a win. Win!
I spotted their Heirlooms & Avocado idea which is just as simple as the title. I replaced the cilantro with mint because I happened to have mint on hand and added lime zest and lime juice for some extra flavor. The farro salad was insanely easy to throw together and perfect for summer picnics and barbecues.
If you’ve never had farro, there are a couple of things you should know. It’s an ancient grain related to wheat (for my gluten-free friends, replace the farro in this recipe with quinoa), with a nutty flavor and texture similar to barley. Farro is great for grain-based salads and can also be added to green salads to make them heartier. It’s pretty dandy if you ask me.
Toss them salads!
Looking for more delicious salad recipes to enjoy during the last days of summer? Check it: