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Ingredients
- Ingredients for farro shrimp salad:
- 2 – cups farro (cooked as directed on package, and let cool completely)
- 1/2 – cup quinoa (cooked as directed on package, and let cool completely)
- 1 – cup fresh arugula
- 1/3 – cup dried cherries
- 1 – cup cherry tomatoes (sliced in half)
- 1 – cup panela cheese (cut into 1/2 inch cubes)
- 16 – ounces shrimp (cooked and deveined, tails off)
- 1 – avocado (cut into 1/2 inch cubes, pitted)
- 1 – teaspoons salt
- 1 – teaspoon pepper
- Dressing:
- 1/2 – cup Nakano’s Red Pepper Rice Vinegar
- 1 – cup extra virgen olive oil
- 3/4 – cup lemon juice
- 1 – garlic clove (pressed)
- 2 – pearl red onion (minced into tiny pieces)
- 1/2 – teaspoon garlic powder
- 1/2 – teaspoon salt
- 1/2 – teaspoon black pepper
Details
Preparation
Step 1
Combine farro, quinoa, arugula, dried cherries, tomatoes, panela cheese, shrimp, avocado, salt and pepper in a bowl. Mix well to combine. Then in a separate bowl combine all dressing ingredients, mix well and drizzle over salad mixture. Toss well to coat and find yourself obsessed! Enjoy.
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