Vegan Summer Farro Salad
Ingredients
- 2 cups cabbage shredded
- 1 cup cherry tomatoes halved
- 1 cup grapes halved
- 8 oz farro cooked and cooled
- 1/4 red onion diced
- 3 roasted baby bell peppers
- 1 avocado chopped
- 1 can white beans drained
- 2 persian cucumbers chopped
- 1 handful fresh dill chopped
- 2 tbsp fresh mint chopped
- 3 tbsp vegan yogurt
- 1 lemon squeezed
- 1 tbsp date syrup
- salt and pepper
Preparation
Cook farro according to package directions, drain, rinse with cold water, and let drain well for the salad.
Roast peppers by placing them whole on a sheet pan and cooking at 400 degrees for 15 minutes. Set aside to cool, then deseed and chop into small pieces.
Make the dressing by combining yogurt, lemon, date syrup, a pinch of salt and pepper, and mixing well.
Add cabbage, tomatoes, grapes, onion, cucumbers, beans, farro, avocado, dill, mint, and peppers to a large mixing bowl. Pour the dressing over the salad and mix well to coat evenly.
Taste the salad for salt and add more if needed.
Notes
Serves 4-5 people.
