Spring arugula and pea shoot salad
Makes 4-6 Servings
4 cups baby arugula
2 cups pea shoots, washed well and loosely packed
1 cup cooked farro* (or another whole grain such as wheat, barley, wild or brown rice, etc.)
3/4 cup feta cheese, crumbled
1/2 cup shelled peas
1/2 cup toasted sliced or slivered almonds
1/2 – 3/4 cup fresh mint, torn
5-6 green onions, thinly sliced
Zest and juice of 2 medium lemons
1/4 cup olive oil
Sea salt and black pepper, to taste
1. Place arugula, pea shoots, farro, feta, peas, almonds, mint, green onions, and lemon zest into a large mixing bowl.
2. Whisk together the lemon juice and olive oil. Season well with salt and pepper.
3. Pour the dressing over the salad and toss well. Serve immediately.
*Farro typically comes pearled or semi-pearled. It needs to be cooked before being used. They cooking time is about the same as brown rice, though you can sometimes find parboiled and dried farro that only takes about 10 minutes to cook.
Recipe by Gabby Blair