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–+ servings
Shrimp and Farro Salad

Delightful Shrimp and Farro Salad Perfect for Summer Gatherings

A refreshing Shrimp and Farro Salad, perfect for summer gatherings with vibrant veggies and a herb dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fresh and Flavorful Components
  • 1 lb Shrimp (16/20 size, raw, shelled, deveined) Provides protein and sweet seafood flavor
  • 8.8 oz Quick Cooking Farro Nutty taste and chewy texture
  • 12 oz Asparagus Fresh, green crunch
  • 1 large English Cucumber (deseeded, cubed) Brings a refreshing crunch
  • 0.5 medium Red Onion (diced) Contributes a sharp sweetness
  • 1 bunch Fresh Chives (minced) Adds a mild onion flavor
  • 8 oz Feta Cheese (crumbled or cubed) For creaminess and tang
Dressing
  • 1/4 cup Extra Virgin Olive Oil Adds healthy fat and richness
  • 0.5 cup Lemon Juice Provides acidity
  • 4 cloves Garlic (crushed) Offers aromatic depth
  • 2 tbsp Dried Dill Imparts a distinctive herbaceous note
  • Sea Salt Enhances overall taste

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Saucepan
  • colander
  • Large bowl
  • whisk

Method
 

Step-by-Step Instructions for Chilled Shrimp and Farro Salad
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the cleaned shrimp on the baking sheet, drizzle with olive oil and sprinkle with sea salt.
  3. Bake the shrimp for about 5-7 minutes until opaque and plump, then let cool.
  4. In a saucepan, combine rinsed quick cooking farro with 4 ½ cups of water and boil.
  5. Trim the woody ends off the asparagus and cut into one-third sections.
  6. Combine drained farro and asparagus in a colander to slightly wilt the asparagus.
  7. Whisk together olive oil, lemon juice, garlic, and dill in a large bowl.
  8. Gently fold in the cooled farro, asparagus, and shrimp into the dressing mixture.
  9. Cover and refrigerate the salad for at least 30 minutes.
  10. Add diced cucumber, red onion, chives, and feta cheese before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 22gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This salad can be served cold or at room temperature, making it a delightful option for gatherings or potlucks.

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