Fava Bean, Cauliflower, Farro Salad


  • 4 cups cooked farro
  • 2 cups raw fava beans (smaller, if possible)
  • 1 cup cauliflower “rice”
  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 Tbsp apple cider vinegar
  • 2 garlic cloves, mashed
  • 1-2 carrots, shredded
  • 1 cup broccoli stems, shredded
  • ½ cup parsley, finely chopped
  • ½ cup basil, chopped
  • Sea salt and black pepper to taste


Cook the farro in vegetable or chicken stock, strain and set aside. Place the fava beans in a food processor and pulse with the olive oil, lime juice, vinegar, garlic and some salt. Once it forms a chunky, rustic paste, it is done. Now place the farro, cauliflower, broccoli, carrots and herbs in a bowl. Toss with the fava bean paste and season as necessary. Serve chilled or at room temperature. Add chicken breast, shrimp or salmon and turn into a lunch entrée.


Serve with brown rice, farro or your favorite grain! It's nice to top with an avocado and tomato salad tossed in olive oil and lime juice.


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