Fava Bean, Cauliflower and Farro Salad

Oncology Nutrition Recipe

Fava Bean, Cauliflower, Farro Salad

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.

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Fava Bean, Cauliflower and Farro Salad

Ingredients

Directions

Optional:

Upcoming Classes, Programs and Events

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