Farro salad with fruit and shrimp

Here’s the next recipe for my collaboration with Fresh Up Your Life, this time our star ingredient is the kiwi, and my special guest is musician Dave Muldoon! Check out the video recipe here.

Farro salad with fruit and shrimp

  • 1 cup uncooked farro
  • 2 1/4 cups grapefruit juice, divided
  • 7 oz white grapes, quartered
  • 2 carrots, diced
  • 2 tbsp pine nuts, lightly toasted
  • 2 kiwi, peeled and diced
  • 2 apples, diced
  • 1 cup strawberries, sliced
  • Extra virgin olive oil, to taste
  • Salt and pepper to taste
  • 12 oz whole shrimp tails, cooked and peeled
  • Watercress
Serves 4

Soak farro in 2 cups grapefruit juice overnight. Drain and cook in salted water until al dente. Drain and set aside to cool in a large bowl.

Dress farro with extra virgin olive oil, toss to coat. Add grapes, carrots, pine nuts, kiwi, apples, and strawberries. Dress with extra-virgin olive oil, 1/4 cup grapefruit juice, salt, and pepper to taste. Toss gently to combine.

Arrange watercress on the bottom of a serving plate, cover with the farro mixture, and top with shrimp tails. Drizzle with a little more olive oil, if desired. Serve.

Leave a Reply