Go Back
–+ servings

Vegan Farro Salad

Farro salad with cashew yogurt dill dressing and cucumbers.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 4
Calories 374 kcal

Ingredients
  

  • 2 cups uncooked farro
  • 1 english cucumber
  • 1/2 red onion
  • 3/4 cup plain cashew yogurt (any plain yogurt will do)
  • 1 lemon juiced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste

Instructions
 

  • Rinse the farro and add to a medium saucepan. Add enough water to cover the farro. Bring to a boil then reduce the heat to low. Cover and cook for 20-25 until the farro is tender.
  • Chop the cucumber into 4 sections, then quarter and slice out the seeds. Rinse cucumbers and drain well. In the colander use a pinch of salt or two and let sit for 20 minutes, then pat dry with a towel. This will draw the liquid out of the cucumbers.
  • In a medium bowl, add the yogurt, lemon juice, salt, peppper, garlic powder, and dill. Whisk to combine.
  • Add all ingredients to a large bowl and serve. Tastes best when refrigerated for a few hours.

Nutrition

Serving: 64gCalories: 374kcalCarbohydrates: 79gProtein: 11.4gFat: 4.2gSaturated Fat: 0.2gSodium: 13mgPotassium: 492mgFiber: 11.3gSugar: 35gCalcium: 105mgIron: 3mg
Keyword dill, easy, farro, yogurt
Tried this recipe?Let us know how it was!