This zucchini farro salad is so summery and delicious.
Zucchini Farro Salad
This zucchini farro salad is a delightful combination of summer squash, kale, cilantro, and corn.
Ingredients
Salad:
- 2 medium zucchini squash, thinly sliced
- 2 medium summer squash, thinly sliced
- 2 cups kale, torn
- 2 tbsp olive oil
- ½ tsp salt
- 2 cups cooked farro
- 1 cup cooked corn kernels
- 3 scallions, finely sliced
- 1 cup finely chopped cilantro
Dressing:
- 2 tbsp neutral oil
- 1 tbsp Meyer lemon juice or light vinegar
- 1 tbsp Bragg’s or tamari
Directions
- For the dressing, in a bowl, whisk together the lemon juice, oil and tamari.
- Heat a large skillet over medium-low heat and add the olive oil. Stir in the zucchini and squash, and kale with a big pinch of salt and pepper and stir. Cook, stirring often, until the zucchini get melty and slightly caramelized, about 20 to 25 minutes.
- While the zucchini cooks, you can prepare the farro.
- To make the salad, combine the farro with the squash in a large bowl. Let cool. Once cool, add the cilantro and corn and scalions to the farro, and toss with dressing. Adjust seasoning to taste.
- This stores great in the fridge for a few days!
- This salad can be stored in the fridge for a few days, making it a great option for meal prep.