Farro Pesto Salad Recipe with Edamame, Avocado and Radishes

Farro Pesto Salad Recipe with Edamame, Avocado and Radishes

Written by Becky

Summer picnicking. Summer concerts. Summer markets. Summer patios. Summer wines. All things I treasure about this time of year.  This recipe for Pesto Farro Salad is a powerful salad with edamame, avocado, and radishes. I deem it perfect for a healthy summer side for a picnic, concert basket, patio meal, or wine pairing. In fact, we took it on a picnic at the park just this past weekend, then I ate the leftovers the preceding night while I sat on our front porch sipping on some Calathus Charddonay from Argentina.

Farro Pesto Salad with Edamame Avocado and Radishes

My ingredient of choice these days has been avocado. For some reason it is just hitting the spot right now. I’ve been smashed avocado on toast with cracked sea salt in the mornings and a salad (something similar to this one) avocado in the afternoon or evenings.  I even put avocado in a chocolate ice cream recipe this week… more on that soon!

avocado and radishes

Farro Pesto Salad Recipe with Edamame, Avocado and Radishes

Ingredients

  • 1 cup farro
  • 4 tablespoons of pesto, 2 frozen ice cube squares
  • 3/4 cup edamame, I used frozen
  • 1 ripe avocado
  • 4 radishes, sliced
  • salt and pepper to taste

Instructions

  1. Bring about 4 cups of water to a boil with a dash of salt, add the cup of farro and bring to a simmer. Cover and let simmer for about 30-40 minutes or until the farro is chewy and tender. (If you like farro even more tender and less chewy, you can soak it for a few hours before cooking). During the last 10 minutes of cooking the farro add the edamame. Cook edamame until still slightly crisp. Drain edamame and farro, then toss with fresh or frozen pesto. Slice radishes and cut avocado into small cubes. Add radishes and avocado to farro mixture. Season with salt and pepper to taste.
http://www.thevintagemixer.com/2012/06/farro-pesto-salad-recipe-with-edamame-avocado-and-radishes/

We are having farro at least once a week these days.  Farro is such a hearty grain and there are so many ways to use it.  Also, the region of Italy we stayed a good bit of time in, uses farro in much of their traditional cooking.  I picked up a cookbook there with all farro recipes, so I hope you’ll venture out with me in trying more farro recipes.  Here are a few past posts on farro:

Roasted Cauliflower over Farro with Red Pepper Sauce

Butternut Squash over Farro with a Toasted Cumin Yogurt Dressing

Farro Salad with Bacon, Pecans, Spinach, and Sun-Dried Cherries

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