Ensalada de habas, coliflor y farro

Ingredients

• 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

Directions

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.

Optional:

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.