Farro Avocado Shrimp And Orange Salad Recipes

SHRIMP, WATERCRESS AND FARRO SALAD

Steps:

• Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
• Preheat the broiler.
• Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
• Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
• Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.

SHRIMP AND FARRO SALAD

Steps:

• Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.
• Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.
• Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.

ITALIAN FARRO SALAD

Steps:

• Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
• While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
• Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

FARRO, AVOCADO, SHRIMP AND ORANGE SALAD

Steps:

• To cook shrimp, fill a bowl with ice water. Bring a medium pot of water to a boil. Add the peeled and deveined shrimp; cover the pot and turn off the heat. Let sit for 2 to 4 minutes, until the shrimp turn pink and start to curl. Cut one open to make sure they are cooked through. Immediately drain and transfer to the ice water. Drain when cooled. You can add more flavor to the shrimp by using fresh shrimp and boil them with the heads on. This will provide more flavor to the shrimp and then cool, devein and cut up as described above. The fat contained in the head of the shrimp will add greatly to the flavor of the shrimp. To section an orange, use a large chef's knife to slice off both ends of the fruit. Stand the fruit on end and slice downward along the curve of the fruit, cutting away both the peel and pith while leaving as much of the flesh as possible. Use a paring knife to cut between the sections to detach each section of fruit from its surrounding membrane. Discard the membrane. Combine the cooked farro, shrimp, orange pieces and juice, cucumber, avocado, dill, vinegar, oil, sugar and salt and pepper to taste in a large bowl. Taste, and adjust the seasoning as needed. Let it sit for 20 minutes before serving. Makes 4 main-course or 8 side-dish servings.