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!
Course dinner, lunch, main course, side dish
Keyword bbq chicken, farro, grilled vegetables
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 6
Calories 214kcal
Author Steph
Equipment
grill pan or BBQ
saucepan
mixing bowl
Ingredients
1cupfarrouncooked, raw
4cupswater
1bouillon cubechicken or vegetable flavored
1bunchasparagus
3earscorn
3shallotslarge
1jalapenoseeded, diced
1/4cuplight mayo
1/4cupplain non fat Greek yogurt
2tbspwhite wine vinegar
1limezested and juiced
2tbspchivesfresh, chopped
1/4cupbasilfresh, chopped
Instructions
Measure out 1 cup of farro, and rinse it under cold water through a strainer.
Add the farro to a sauce pan with the water and bouillon cube. (You can also use 4 cups of chicken or vegetable stock).
Stir to combine, and then bring the liquid to a boil.
Once boiling, cover the pot and reduce the heat to a simmer.
Simmer for 20-25 minutes or until the broth is absorbed and the farro is tender.
Strain the farro and drain any excess liquid. Do not rinse the farro.
While the farro cooks, trim the ends off the asparagus and remove the outer layer of the shallots leaving the bottom root in tact; shuck the corn.
Spray the vegetables with cooking spray.
Grill the vegetables over medium heat until tender and slightly charred, rotating frequently. The asparagus will need around 10 minutes, the corn and shallots closer to 20.
To prepare the dressing, combine the yogurt, mayo, vinegar, lime zest and juice, and herbs.
Once the vegetables have cooked, remove the corn kernels from the ears of corn, and chop the asparagus and shallots (discard the root of the shallots). Seed and dice the jalapeno.
Add the vegetables and cooked farro to the dressing and toss to combine. Taste for seasoning.