Warm Shrimp and Farro Salad
with Green Beans, Sweet Bell Pepper and Shallot Citronette
Farro is an ideal base for any grain bowl—it’s nutritious and nutty! Tossed together with juicy shrimp, crispy green beans and 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
170 g
Farro
(Contains Wheat)
1 unit
Shallot
1 unit
Red Bell Pepper
170 g
Green Beans, trimmed
1 unit
Lemon
56 g
Baby Arugula
10 g
Garlic
7 g
Mint
½ tbsp
Honey
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Cook the farro: Bring a small pot of salted water to a boil with the farro. Once boiling, reduce the heat to medium-low. Cover and cook until tender, 18-20 min.
Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Zest, then halve the lemon(s). Halve, peel, and finely chop the shallot. Finely chop the mint leaves. Core, then thinly slice the red pepper(s). Cut the green beans into 1-inch pieces.
Cook the veggies: Heat a large pan over medium heat. Add a drizzle of oil, then the bell peppers and green beans. Cook, stirring occasionally, until tender, 7-8 min. Add the garlic and cook for another 30 sec, until fragrant. Season with salt and pepper. Transfer the veggies to a medium bowl.
Cook the shrimp: Add another drizzle of oil to the pan. Add the shrimp and cook, stirring occasionally, until shrimp turns pink, 2-3 min. Set aside.
Make the citronette dressing: In a large bowl, combine the shallot, honey, lemon zest and 2 tbsp lemon juice (double for 4 people.) Season with salt and pepper. Whisk in a drizzle of oil. Taste and add more lemon juice, if you want a tangy-er dressing.
Finish and serve: Drain the farro. Add the farro into the citronette dressing along with the veggies, arugula, shrimp and mint. Enjoy!
