THIS POST HAS BEEN UPDATED AND WAS FIRST PUBLISHED ON JUNE, 20 2020.
What’s better than a refreshing, healthy salad when the weather starts to get warmer? My Pesto Salad with Shrimp and Farro is a healthy, Italian-inspired dish that is balanced and full of nutrients. It’s filling without being heavy and is a great option for a quick lunch, whether you’re working from home or packing something for the office. It just feels so nice to be able to take such a small measure to take care of yourself, doesn’t it? I like this salad because it’s super quick to make, it keeps you going through the afternoon, and it’s delicious thanks to its blend of flavors and textures. Let’s explore the ingredients together.
Pesto Salad with Shrimp and Farro Recipe Ingredients
The first ingredient is farro, a grain that is fundamental in the Mediterranean diet. Farro is produced mainly in Europe and is popular in soups and salads in Italy. This grain is also a good source of minerals like potassium and magnesium, giving your body a natural boost for the start of summer. In terms of texture, it adds some chewiness and substance to the salad while maintaining its firmness without becoming mushy.
The greens are a base of mixed crisp leaves, including spinach and arugula. I also add some asparagus to give the salad some crunch. The shrimp are medium, and I usually poach them for this dish. Poaching the shrimp, as opposed to grilling them, adds a nice touch thanks to their plump texture. And last but not least, of course, we drizzle the salad with homemade Italian pesto. Pesto contains basil, pine nuts, and cheese, so I don’t add any of the other herbs or nuts that I usually add when using a simpler dressing.
How to make Pesto Salad with Shrimp and Spelt
Boil the grains for 15 minutes, and then pour them into a sieve, let them drain and cool. At the same time, blanch the asparagus in boiling water for 2 minutes, drain, and place in a bowl of water and ice to cool and preserve its bright green color.
Poach the shrimp until pink and let cool in a bowl of water and ice. Arrange the greens, grains, remaining vegetables and shrimp in a bowl. Finally, drizzle with pesto.
Substitutions and variations
This salad is suitable for vegetarians and pescatarians. If you follow a gluten-free diet, I recommend omitting the farro as it contains gluten, and sub it with brown rice.
If you are vegan, leave out the shrimp and follow the variations I recommended in my homemade pesto post.
As a variations, you could include tomatoes to add a touch of color.
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How to Serve Pesto Salad with Shrimp and Spelt
This salad is great served for lunch or for a light dinner.
You can prepare the farro and the shrimp ahead of time., and store them in an airtight container overnight, while for the asparagus I recommend blanching them while you prepare the salad to avoid them losing their bright green color.
Ingredients
- 0.55 pound shrimp
- 1/3 cup farro dry
- 4 cup spinach
- 1 cup rocket
- 10 sprig asparagus chopped
- 1 ½ tbsp homemade pesto dressing
Instructions
- Start by boiling the farro for 15 minutes and then drain it in a colander. Rinse it with cold water to cool it down.
- Meanwhile, heat a pot of water to blanch the asparagus. Drain them and place them in a bowl with ice to let them cool down.
- Poach the shrimp until they are pink and let them cool in a bowl of water and ice.
- Arrange in a bowl the greens, the farro, and the shrimp.
- Drizzle with pesto diluted with 2 tablespoon of water and serve in plates.
Notes
- You can boil the spelt and poach the shrimp in advance.
- I recommend to blanch the asparagus just before making the salad, to maintain the bright green color.
- You can also use store-bought poached shrimp to save time.
Nutrition
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piatto gustoso ed invitante