There’s something about summertime that makes me crave lighter, be it clothes, makeup, and even food. To kick off the unofficial start of summer this past weekend during Memorial Day, I frankenstein’d together several recipes I found online to create this roasted veggie summer salad with farro and shrimp, and I have to say… it’s fucking delicious. All of it comes together in a flash, is very satiating, and is perfect for eating outdoors with a great glass of white wine as you watch the fireflies light up around you. Enjoy!
roasted veggie summer salad with farro and shrimp
A note: You can adjust quantities as you see fit. The way I’m going to write it out, it serves 4 slightly hungry people, 3 pretty hungry people, or 2 VERY hungry people, but it’s an easy recipe to double!
INGREDIENTS:
For salad:
1 medium zucchini, sliced into discs
10 asparagus spears with ends torn off and cut into thirds
1 medium to large red bell pepper, cut into strips
10 ounces of teeny tiny tomatoes (if you can find them. If not, cherry tomatoes are fine!)
2 TBSP of avocado oil
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground black pepper
1 cup dry Farro
1 pound peeled and deveined raw shrimp
For Dressing:
3 TBSP good EVOO
2 TBSP red or white wine vinegar (your preference)
1 TBSP lemon juice
1 tsp Dijon mustard
1/4 tsp garlic powder
Kosher salt and black pepper to taste
INSTRUCTIONS:
Preheat oven to 450º and line a large baking sheet with foil.
Cut up all your vegetables (except for the tomatoes) and put them in a big bowl. Add the avocado oil, oregano, salt, and pepper to the veggies and toss with your hands to make sure they’re all coated. Dump them onto your pre-prepped baking sheet and try to spread them out as evenly as possible.
Roast the veggies for 15-20 minutes, checking at 15 minutes to see what you think.
While the veggies roast, follow the instructions on your package of Farro to get 1 cup cooking. Once it’s done, strain the water and let the Farro rest.
Toss the shrimp in a touch of avocado oil, salt, pepper, and a little more oregano. You can cook them however you like. The easiest way for me is to put avocado oil in a pan, turn it to medium-high heat, and cook them in batches for a few minutes on both sides. As each batch finishes, I place them on a nearby plate and keep going.
When your veggies, farro, and shrimp are done, the last step is to make the dressing. Pour all ingredients into a small bowl and whisk. Combine your veggies, farro, and shrimp in one big serving bowl, pour the dressing on top, toss with salad tongs (we got these as a wedding present, and I’m obsessed with them. They’re on sale!), and serve!
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