- 4 cups cooked farro
- 2 cups raw fava beans (smaller, if possible)
- 1 cup cauliflower “rice”
- 1/3 cup olive oil
- ¼ cup lime juice
- 2 Tbsp apple cider vinegar
- 2 garlic cloves, mashed
- 1-2 carrots, shredded
- 1 cup broccoli stems, shredded
- ½ cup parsley, finely chopped
- ½ cup basil, chopped
- Sea salt and black pepper to taste
DirectionsCook the farro in vegetable or chicken stock, strain and set aside. Place the fava beans in a food processor and pulse with the olive oil, lime juice, vinegar, garlic and some salt. Once it forms a chunky, rustic paste, it is done. Now place the farro, cauliflower, broccoli, carrots and herbs in a bowl. Toss with the fava bean paste and season as necessary. Serve chilled or at room temperature. Add chicken breast, shrimp or salmon and turn into a lunch entrée.
Serve with brown rice, farro or your favorite grain! It's nice to top with an avocado and tomato salad tossed in olive oil and lime juice.
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