Baby Kale and Farro Salad with Garlic Shrimp & Mustard Vinaigrette
Active Time: 20 minutes • Total Time: 45 minutes
Yields: 4 Servings
We love the perfect one-bowl meal, and this Mediterranean-inspired greens and grain salad hits it out of the park. The chewy heartiness of farro blends beautifully with the earthy sweetness of our Earthbound Farm Organic Baby Kale, sweet corn, cherry tomatoes and the flavorful protein-punch of garlicky shrimp. The mustardy vinaigrette in all of its tangy glory is the big red bow that ties it all together to make a totally satisfying meal.
In a large pot, combine 3 cups water, farro and a pinch of salt. Bring to a boil over high heat and then reduce heat to low, simmering until water is absorbed, about 15 minutes. Cool under cold running water and drain well. Place farro in a large bowl with cherry tomatoes, Baby Kale, carrots and corn.
In a small bowl whisk together 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tbsp tamari sauce, 2 tsp minced shallot, 1 tsp minced garlic and 2 tsp chopped parsley. Drizzle in 1/2 c. olive oil and season with salt and pepper. Dress farro and vegetables with about 1 c. of dressing and toss well before cooking shrimp.
To cook shrimp, combine 2 tsp minced garlic, 2 tsp minced shallot, 1 tsp lemon zest, 1 tbsp chopped parsley and 3 tbsp olive oil in a small bowl. Toss in shrimp and let marinate at least 30 minutes. Heat 1 tbsp canola oil in a large skillet over high heat and then add shrimp and marinade. Stir or toss in pan, cooking on both sides for about 4 minutes total. Place cooked shrimp on a cutting board and cut in half before tossing with salad ingredients, adding more dressing or salt and pepper as needed.