Shared by Erin Gleeson
Shared by Erin Gleeson
Sesame Farro Salad
Yield: 2 servings
Sesame Farro Salad
Yield: 2 servingsThis recipe was shared by Erin Gleeson. Read more about her family in "The Challah from a Cabin in the California Woods" and try her recipes for kale hazelnut salad, carrot salad with chickpeas, quinoa, and pepitas, and challah.
Ingredients
- 2 cups dry farro
- 5 scallions, chopped
- 2 cups arugula
- 2 tablespoons sunflower seeds, shelled
- 1 avocado, cubed
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
Preparation
Step 1
Cook the farro in boiling water for about twenty minutes, or until tender.
Step 2
Drain and rinse under cold water. Can be cooked the day before.
Step 3
Toss cooled farro with chopped scallions, arugula and sunflower seeds.
Step 4
Dress the salad to taste.
Step 5
Add cubed avocado to the top after dressing to avoid browning.
Recipes excerpted from THE FOREST FEAST and THE FOREST FEAST GATHERINGS by Erin Gleeson, published by Abrams Books. Copyright © The Forest Feast LLC, 2014 and 2016, all rights reserved. Photography by Erin Gleeson.
