Spring Farro Salad Bowl with Asparagus and Lemon Dressing
A vibrant and nutritious Spring Farro Salad Bowl featuring tender asparagus, fresh herbs, and a zesty lemon dressing. Perfect for a light lunch or dinner, this dish celebrates the flavors of spring with wholesome ingredients.
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Ingredients
Yields 4 servings
- (1 cup) farro
- (2 cups) vegetable broth
- (1) bunch asparagus (about 1 pound)
- (1 cup) cherry tomatoes, halved
- (1/2 cups) cucumber, diced
- (1/4 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) fresh mint, chopped
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (1 teaspoon) lemon zest
- Salt to taste
- Pepper to taste
Instructions
- 1
In a medium saucepan, combine 1 cup farro and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until the farro is tender. Drain any excess liquid and set aside to cool. Add Salt to taste.
- 2
While the farro cooks, prepare the asparagus by trimming the ends and cutting them into 2-inch pieces. Bring a small pot of salted water to a boil, add the asparagus, and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Once cool, drain again and set aside.
- 3
In a large mixing bowl, combine the cooked farro, blanched asparagus, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, 1/4 cup chopped parsley, and 1/4 cup chopped mint.
- 4
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and salt and pepper to taste to create the dressing.
- 5
Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.
- 6
Serve immediately or let the salad sit for 15-20 minutes to allow flavors to meld. Enjoy!
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