Name: Creamy Corn and Asparagus Farro Salad
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 cup farro (uncooked, raw); 4 cups water; 1 bouillon cube (chicken or vegetable flavored); 1 bunch asparagus; 3 ears corn; 3 shallots (large); 1 jalapeno (seeded, diced); 1/4 cup light mayo; 1/4 cup plain non fat Greek yogurt; 2 tbsp white wine vinegar; 1 lime (zested and juiced); 2 tbsp chives (fresh, chopped); 1/4 cup basil (fresh, chopped)

jump to recipe print recipe

This delicious summer-inspired healthy creamy corn and asparagus farro salad is a deliciously flavorful, filling and nutritious dish. It’s great on its own, but when paired with a grilled protein, this makes for a great well-rounded lunch or dinner. This farro salad features grilled asparagus, corn on the cob and shallots, tossed together with cooked farro, herbs, and a creamy dressing. This farro salad is a must-make for the summer!

What is farro?

Farro is more than just a grain. It is high-fiber, high-protein, and whole grain. Farro is similar to barley, so if you can’t find farro in your store, barley is a great substitute. It is naturally nutrient-rich, low in fat, and low in cholesterol. Based on all of these factors, farro is really a great base for a delicious grain bowl or grain-based salad. Farro is also zero points on some WW plans, which is a plus, too.

Because of the nutritional properties of farro, this farro salad is not filled with empty calories, and will not leave you feeling hungry. You see, eating protein and fiber-rich foods is a great way to stay fuller longer and really fuel your body.

This is a meal you can feel really good about eating. The ingredients are clean, nutritious, and most of all, delicious.

What other ingredients are in this dish?

This dish is packed with flavor. The components of this salad are bright, refreshing, and delicious.

farro – remember, the measurement noted for the farro is the dry, raw, uncooked farro
water and a bullion cube, or chicken broth
corn on the cob
asparagus
shallots
jalapeno
cooking spray
lime
light mayo
plain non-fat Greek yogurt
chives (fresh)
basil (fresh)
white wine vinegar

How to make this creamy corn and asparagus farro salad

There are a few components to this dish:

the farro
the dressing
the grilled vegetables

Cooking the farro

This part takes the longest for this recipe, so let’s talk about that first. Cooking farro is so easy, you can leave it alone to do it’s thing. First, rinse the farro under cold water in a strainer. Then, add it to a small saucepan with the chicken broth 1:2). Bring the pot to a boil, and then reduce to simmer, and cover with the lid.

Once the farro is cooked and tender, drain any excess liquid but do not rinse the farro; this will get rid of all of the flavor from the broth it cooked in.

Grilling the vegetables

While the farro cooks, it is the perfect time to grill the vegetables. Shuck the corn and trim the ends off of the asparagus. Peel the shallots, leaving the root end in tact so that the shallots hold their shape. Spray the vegetables with olive oil spray or cooking spray.

Grill the vegetables over medium heat so that they do not burn, and rotate them frequently, until they are tender. The asparagus will take about 10 minutes; the corn and shallots another 10 minutes, for a total of 20 minutes.

Once the vegetables are cooked, tender and slightly charred on the outside, remove the corn kernels from the corn on the cob, chop the asparagus, and peel the outer later from the shallot and chop it.

Making the dressing and putting it all together

To make the dressing, simply combine the mayo, yogurt, vinegar, lime zest and juice, and the herbs. Next, add the cooked and chopped vegetables, diced jalapeno, and the cooked farro. Toss to combine and taste for seasoning.

How-To Video

View this post on Instagram

A post shared by Steph (@sweetsavoryandsteph)