The No-Fail Cold Farro Salad

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If you're on Instagram, you've probably seen this New Jersey–based yoga teacher and self-proclaimed "handstand addict," Laura Sykora, whose "How does she do that?" poses motivate a million followers. What's fueling all those moves? Her no-fail cold farro salad. "It's high in protein and fiber, and the farro base is flexible, so I can add any vegetables I have (meaning: fridge leftovers). Once it's made, I put lunch-size portions into Tupperware containers so I can throw one in my bag before I leave for work."

The No-Fail Cold Farro Salad


For salad:

1 cup farro

1 medium head broccoli

½ lb. green beans

½ pint cherry or grape tomatoes

1 handful parsley

1 red bell pepper

1 cup canned garbanzo beans, rinsed and drained

For lemon dressing:

1 lemon

½ tbsp. agave

1 tsp. Dijon mustard

½ cup extra-virgin olive oil

Pepper and Himalayan Pink sea salt to taste

Boil 4 cups of water. Add the farro and cook until al dente(about 15 minutes). Drain and set aside to cool. Next, steam the broccoli and green beans for 3 to 5 minutes, then shock them in an ice bath and cut into bite-size pieces. Halve the tomatoes, chop the parsley, and cut the red peppers into ½-inch pieces. Once the farro is cool, stir in all vegetables and the garbanzo beans.

For the dressing, juice the lemon and add the agave and mustard. Slowly whisk in the olive oil, and add salt and pepper to taste. Drizzle over the salad and mix well. Finally, refrigerate for a few hours to meld the flavors. This makes about 5 servings.


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