Farro Salad with Cucumbers, Radicchio and Smoked Salmon
Farro Salad with Cucumbers, Radicchio and Smoked Salmon
Yield: 4
This is the perfect early fall recipe to balance both Pitta and Vata. It is very sating, leaving you satisfied long after mealtime.
Ingredients
- 2 T coconut oil or ghee
- 1 T olive oil
- 2 shallots, diced finely
- salt and pepper to taste
- 1 cup farro, rinsed and drained
- 1 lemon
- 3 Persian cucumbers or 1/2 a hothouse cucumber, quartered lengthwise and sliced
- 1/2 head radicchio, halved, cored and sliced thinly into 1/4 inch strips
- 1/2 cup packed finely chopped dill or 1 T dried dill
- 8 oz smoked salmon
- 1 avocado, diced
- 1/4 cup chopped pistachios
Instructions
- Heat coconut oil or ghee in a saucepan over medium heat. Add shallot, salt and pepper. Cook, stirring often, until shallots soften and just begin to caramelize. Add the farro, sprinkle with a touch more salt and stir. Cook until the farro smells toasty/nutty and the pan is dry, about 2-3 minutes. Stir in 1-1/8 cups water. Bring to a boil and cover. Reduce heat to medium low and simmer for 20 minutes.
- Zest the lemon into a large bowl, then squeeze the juice into the same bowl. Add cucumbers, radicchio, dill, olive oil and a pinch of salt and pepper. Toss until evenly coated.
- When the farro is done to your desired tenderness, add to the other ingredients, combining well. Top with the smoked salmon, avocado and pistachios.
Notes
Recipe note: Do you know why shallot is a great substitution for onion and garlic? It is because it has five of Ayurveda's six tastes ... all but salty. So, while onion and garlic are pungent, shallot is similar in taste, but more balancing in the body.
