Farro Salmon Salad
Author: QUEEN OF MY KITCHEN
Serves: 6 servings
- 1 cup (6 ounces) farro
- Juice and zest of 1 large lemon
- ¼ cup olive oil
- 1 clove garlic, minced
- 1½ teaspoons salt
- ½ teaspoon pepper
- 8 ounces cooked salmon, flaked
- 1 (14 ounce) can quartered artichoke hearts, drained
- ½ cup sun-dried tomatoes, julienned (from an oil packed jar)
- ½ cup fresh dill, roughly chopped
- 2 tablespoons capers, drained
- 6 scallions, chopped (white and light green parts)
- 1 lemon cut into wedges
- Cook farro according to package directions and let cool.
- Whisk together the lemon juice, olive oil, garlic, salt, and pepper. Set aside.
- Combine the farro, lemon zest, salmon, artichoke hearts, sun-dried tomatoes, dill, capers, and scallions.
- Re-whisk the dressing and pour over the salad, stirring well to combine.
- Serve with lemon wedges.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/farro-salmon-salad/
3.5.3226