As predicted, I missed two days in a row this weekend because I was visiting my mom and sister-in-law in Houston for a girls’ weekend. Sometimes I forget how much fun it is to get some much needed girl time, and I really had a blast this weekend. My mom and I drank a bottle of wine and spent the night chatting on Friday, and then we met with my sister-in-law for nails, shopping, dinner, dessert and a musical on Saturday. I even got to squeeze in a little bit of time with my brother and nephew this weekend so it was a lovely trip. I never realize just how much I miss being home and close to my family until I go there, and then I don’t want to leave to come back!
While I was there, we happened upon a restaurant that served this apple pie bread pudding, and it was one of the most amazing desserts I have ever had. The second that I finish with these 30 healthy days, I am going to start trying to recreate that bread pudding and then will probably eat it every day once I get it right. In the meantime, I am continuing the healthy recipes with this lovely farro salad. Quinoa is really hit or miss for me, but I love to have cold salads for lunch so I have been experimenting with different grains and have come to really love farro. It’s got this really nutty flavour kind of like brown rice only way better, and the texture is light and fluffy. I really just like everything about it. This salad turned out to be really tasty (not to mention easy to make), thanks to the farro and the yummy cilantro-lime dressing. The dressing is healthy as well since it’s made with Greek yogurt. I added lots of lime juice and a little bit of hot sauce to give it a tangy kick. You could really add any number of veggies to this, and I made this without cheese but it would be great with crumbled feta or goat cheese as well. My husband had his with some leftover chicken, and I added some baked tofu to mine.
Farro Salad with Cilantro-Lime Dressing
1 cup farro
3 cups water
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
4 green onions, sliced
1 jalapeno, diced
1/4 cup plain Greek yogurt
Juice of 2 limes
1 Tablespoon white wine vinegar
1 Tablespoon Dijon mustard
2 Tablespoons oil or water
1/4 cup chopped cilantro leaves
Dash of hot sauce
Salt & pepper, to taste
Rinse the farro and add to a pot along with the water.
Bring to a boil over medium-low heat. Reduce heat to low and simmer for 15 minutes.
Drain farro and add to a large bowl.
While the farro is cooking, chop all of your veggies.
Make the dressing by combining the Greek yogurt, lime juice, vinegar, Dijon, oil or water, cilantro, hot sauce and salt & pepper in a small bowl until smooth.
Add the veggies and dressing to the bowl with the farro and toss to combine.
- 1 cup farro
- 3 cups water
- ½ cucumber, diced
- ½ cup cherry tomatoes, halved
- 4 green onions, sliced
- 1 jalapeno, diced
- ¼ cup plain Greek yogurt
- Juice of 2 limes
- 1 Tablespoon white wine vinegar
- 1 Tablespoon Dijon mustard
- 2 Tablespoons oil or water
- ¼ cup chopped cilantro leaves
- Dash of hot sauce
- Salt & pepper, to taste
- Rinse the farro and add to a pot along with the water.
- Bring to a boil over medium-low heat. Reduce heat to low and simmer for 15 minutes.
- Drain farro and add to a large bowl.
- While the farro is cooking, chop all of your veggies.
- Make the dressing by combining the Greek yogurt, lime juice, vinegar, Dijon, oil or water, cilantro, hot sauce and salt & pepper in a small bowl until smooth.
- Add the veggies and dressing to the bowl with the farro and toss to combine.