Shrimp and Farro Salad

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

1 lb 16/20 raw shrimp (*shelled and deveined)

2 tbsp extra virgin olive oil

1/2 tsp sea salt

8 ⅘ oz quick cooking Farro (*or 9 oz reg Farro)

12 oz bunch asparagus (*preferably thin stalks)

1/2 cup extra virgin olive oil

1/2 cup lemon juice (*about 3 lg lemons)

4 lg cloves garlic (*crushed, about 1 heaping tbsp)

2 tbsp dried dill (*or 1 cup loosely packed fresh chopped dill)

1 bunch fresh chives (*minced, about 1 cup)

1 large English cucumber (*deseeded and cubed)

1/2 med red onion (*diced, about 1 cup)

8 oz feta (*crumbled or cubed)

Instructions

Preheat oven to 400°F. Place cleaned shrimp on a large, sided cookie sheet. Drizzle shrimp with olive oil and sprinkle with salt. Toss well. Bake for 5-7 mins or until shrimp are no longer opaque. Remove from oven and let cool to room temperature.

Rinse farro and place in a medium sized saucepan with approximatley 4 1/2 cups water. Bring to boil, cover and simmer following the directions on the package.

Wash, trim and cut asparagus stalks into 1/3’s. Place cut asparagus into colander. Once farro is done cooking drain over top of asparagus and let sit for 5 mins. (This step eliminates having to cook the asparagus. Just make sure the stalks are on the thin side.)

Meanwhile, in a large mixing bowl whisk together olive oil, lemon juice, garlic and dill. Add farro, asparagus and shrimp to oil mixture. Toss well and place in refrigerator to cool while preparing last of salad.

Prepare last 4 ingredients. Toss with other ingredients once farro has cooled to room temperature.

Nutrition

• Calories: 406 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 7 g
• Cholestérol: 168 mg
• Sodium: 908 mg
• Glucides Totaux: 29 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 3 g
• Protéines: 20 g