Nutrition
Recipe of the Week: Farro Salad with Cucumber and Dill
A refreshing summer farro salad with cucumber, dill, and Greek yogurt — light enough for hot days, filling enough for lunch.
Big thanks to one of our VLCD members who alerted us about this awesome summer recipe in our Facebook group! Don’t forget to friend request Danielle Traub RD if you’re interested in joining one of our groups to get in on the food fun! Now on to the recipe….
Take a peek at this short video demonstrating the recipe here
Makes 8.5-1 cup servings
Ingredients:
1.5 cups uncooked farro, rinsed
4 cups water
1 large cucumber, quartered and diced with seeds removed
Salt
Pepper
¾ cup nonfat Greek yogurt
3 plum tomatoes, diced
½ lemon, juiced
2 tbsp olive oil
1 tsp each black pepper, fresh parsley, fresh dill
½ cup scallions
Directions:
Place farro in a medium pot and add 4 cups of water. Make sure farro is covered and bring to a boil, then reduce heat and simmer covered for 25 mins. Let cool.
Place cut cucumbers pieces in a small bowl and sprinkle with salt, then let sit for 15-20 mins and drain. In a large bowl, combine yogurt, lemon, oil and herbs and mix well. Then add farro, cucumber, tomatoes, and scallions and mix to combine.
Note: If using Trader Joe’s pre cooked farro, follow the directions on the bag. These boiling directions pertain only to uncooked farro.
Nutrition facts (per 1 cup): 160 calories, 3.7g fat, 26g carbs, 4g fiber, 7g protein