Warm Shrimp and Farro Salad
with Green Beans, Sweet Bell Pepper & Shallot Citronette
Farro is an ideal base for any grain bowl—it’s not only nutritious, but nutty and delightfully chewy to boot! Tossed together with juicy shrimp, crispy-tender green beans and caramelized bell pepper, this salad is one of our all-time favourites. Lemony shallot citronette is a great staple dressing to keep in your back pocket!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crustacean/Crustacé)
¾ tasse(s)
Farro
(Contient Blé)
1 pièce(s)
Échalote
1 pièce(s)
Poivron rouge
113 g
Haricots jaunes
1 pièce(s)
Citron
56 g
Bébé roquette
2 gousse(s)
Ail
1 pièce(s)
Menthe
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Cook the farro: Bring a medium pot filled with water to a boil with the farro and a large pinch of salt. Once boiling, reduce to a simmer, cover and cook 25-35 minutes until tender. Drain and set aside.
Prep the vegetables: Wash and dry all produce. Mince or grate the garlic. Zest and halve the lemon; cutting one half into wedges. Halve, peel, and finely chop the shallot. Finely chop the mint leaves.
Cook the veggies: Heat a drizzle of oil in a large pan over medium heat. Add the bell pepper and green beans to the pan and cook, tossing for 7-8 minutes, until tender. Add the garlic to the pan and cook for another 30 seconds, until fragrant. Season with salt and pepper. Transfer veggies to a medium bowl.
Cook the shrimp: Season the shrimp with salt and pepper. Add them along with a drizzle of oil to the same pan and cook, tossing for 2-3 minutes, until opaque. Set aside.
Make the citronette: In a large bowl, combine the shallot, a squeeze of lemon juice and a pinch of salt and pepper. Whisk in a drizzle of oil. Taste and adjust with more lemon juice or oil as needed..
Toss and serve: Toss the cooked farro into the shallot-lemon citronette along with the veggies, arugula, shrimp, lemon zest, mint and a large pinch of salt and pepper. Serve with a wedge of lemon and enjoy!