Cucumber and Radish Salad with Farro
A quick and easy salad that will perk up any boring lunch routine! Prep the night before and pack as a lunch or serve immediately as a dish or side.
Recipe by Alanna of Bojon Gourmet.
Farro is an ancient grain that was first domesticated 10,000 years ago. This grain has a nutty flavor that has been commonly used in European cooking. It is rich in fiber, magnesium, and vitamins A, B, C, and E. For faster and more even cooking, soak farro in water over night before use. Enjoy salad as a main dish lunch with a small bowl of Greek yogurt on the side to boost protein and help you reach your DASH dairy servings.
1 cup farro
3 Persian cucumbers (or other variety of thin cucumber)
1 small bunch of radishes
2 cloves of garlic (minced)
2 tablespoons olive oil
3 tablespoons fresh lemon juice
3 teaspoons white wine vinegar
Pinch of salt
1/4 cup mint leaves (chopped)
1/4 cup fresh dill (chopped)
2 ounces of reduced fat feta cheese
Prepare farro according to package instructions. Farro is done cooking when it is tender but not falling apart, about 30-45 minutes. Drain, rinse with cool water, and drain again. Place in a large bowl and set aside. (Farro can be cooked 1-2 days ahead of time and refrigerated for faster prep.)
Thinly slice the cucumber and radishes, abut 1/8” thick, and add to farro. Add the garlic, lemon juice, vinegar, pepper, and pinch of salt. Drizzle with olive oil and toss well. Add the mint and dill, top with cheese and toss again.
*Note* if planning to serve at another time, hold the mint and add just before eating. This will prevent the mint from browning. Additional herbs, lemon juice, pepper, or vinegar can be added to taste.
Per serving: 170 calories, 9 g fat, 2 g saturated fat, 17 g carbohydrates, 6 g protein, 3 g fiber, 212 mg sodium, 35 mg magnesium, 225 mg potassium, 74 mg calcium