In the summer I tend to cook with whichever ingredients catch my eye at the market, this week it was herbs, micro greens and mango. I like my salads with lots of different (but complimentary) flavors and a variety of textures. This salad is great because it’s fresh, healthy and super satisfying. If you can’t find microgreens or ripe mango don’t be afraid to improvise and put your own spin on it. This salad makes a full lunch for 2 people or a side for about 6 people.
Farro is a hearty grain with lots of fiber and protein. I like the texture of Farro (sort of similar to rice) in salads because it holds up well to other ingredients and doesn’t get soggy or chewy when dressed. I often cook up some farro and keep it in the fridge for a week to throw into salads, soups or stir-fries. If you are eating gluten-free you can sub in other grains like quinoa or wild rice or omit the grain component.
Microgreens…. oh microgreens, I could go on for days, they’re just so good. For years they would only appear in fancy restaurant menus but now I see them all the time at farmer’s markets or upscale grocery stores. I was originally drawn to them because they’re so beautiful but in addition to being the perfect, pretty garnish they taste amazing. Plus recent studies show that they may have up to 5 times the vitamins found in their full grown counterparts! If you can’t find these I recommend adding whole or coarsely chopped herbs, more parsley and mint would be nice, basil would also be great. Any kind of lettuce or baby green would work to – don’t over think it just use anything that seems fresh and tasty.
- Cook the farro or any grain you choose and let it come to room temperature. You don’t want to add something hot to this salad. I started with farro cooked the day before and chilled in the fridge.
- Cut and prep the other ingredients. Cube up some cucumber and mango and halve a mix of cherry tomatoes (or any tomatoes you have on hand). Combine the chopped ingredients with the farro.
- Add in the micro greens – or herbs or baby greens. Coarsely chop a mix of fresh herbs, I used two of my favorites, parsley and mint. Toss together all of the ingredients so each bite gets a little bit of everything.
- Make the dressing by whisking together equal parts lemon juice and olive oil with a drizzle of honey. Taste and season with salt and pepper.
- I like to add the avocado and cheese at the end so they stay whole and visible. Top the salad with the avocado and shaved ricotta salata. Drizzle on the dressing and enjoy!