Farro and Pecan Salad with Tomato Cucumber, and Parsley

By: The American Pecan Council

Serving Size: 8

Cook Time: 40 mins

Loaded with nutritious ingredients and flavor, this hearty salad can easily be served for lunch or dinner, or as a side dish.

1 cup farro

2 1/2 cups water

1/2 teaspoon plus 1 teaspoon Kosher salt, divided

1 cup chopped parsley

1/2 seedless cucumber, chopped

5 ounces cherry tomatoes, halved

1 red bell pepper, diced

3/4 cup pecan pieces

2 lemons, juiced

3 tablespoons olive oil or pecan oil

1/2 teaspoon cracked black pepper

Add farro, water, and 1/2 teaspoon of salt to a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Simmer farro for 20 to 25 minutes or until farro is tender. Fluff with a fork and transfer to a large bowl.
Add chopped parsley, cucumber, cherry tomatoes, bell pepper, and pecans and toss. Drizzle tabouleh with lemon juice, olive oil, salt and pepper and toss until evenly mixed. Adjust seasonings to taste.
Serve immediately or chill to serve cold.

Calories 230

Fat 13g

Saturated Fat 1.5g

Sodium 370mg

Carbs 23g

Fiber 6g

Protein 5g