Minty Fresh Spring Salad
This recipe reminds me that there are summer days to come. I have a fondness for mint which by far surpasses my fondness for any other herb. It comes in so many verieties, and will take over an entire garden if you let it. I think that's partly why I love this herb so much, because it's a little invasive and bossy like me! Haha.
That being said, I'd like to discuss for one second the base of this salad: farro. Farro is hulled wheat. Now, before you pull out your pitchfork and tell me all kinds of things about the recipes being gluten-free, let me tell you a few things. For starters, I included in the notes that you can swap it out for millet if you really are allergic. I wouldn't blame you if you did.
I must add, however, that eating processed wheat gives me all kinds of side effects that are a little too graphic to discuss around the dinner table or in front of small children. This farro, despite being wheat, doesn't. I use organic farro which is grown locally here in Alberta. It's of the einkorn variety which is a species that is very rarely grown (but you can also get spelt or emmer which are more common).
Now, I'm not here to tell you to eat wheat. Not by any stretch. However, should you chose to explore farro as an alternative grain, I'd love to hear your thoughts on it.
makes 4 servings
1 C farro, dry
12-15 asparagus spears, chopped
1 large bunch of parsley, chopped
1 small bunch mint, chopped
8-10 small tomatoes, diced
2 C snap peas, chopped
1 lemon, juiced
2 T olive oil
Salt & pepper to taste
Note: to make this recipe gluten-free swap the farro for quinoa or millet.
25 mins cook + prep while cooking
First, rinse and drain your farro & place it in a pot with 3 C of water.
Boil for 5 minutes then reduce to a simmer for an additional 20 mins then let it cool
Meanwhile, chop up all your veggies & herbs
Once the farro has cooled, mix in the chopped peas, tomato, mint, parsley & asparagus
Season with lemon, olive oil, salt & pepper
Divide it into containers (or jars) for lunches, enjoy!