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Shrimp & Summer Vegetable Farro Salad

Shrimp & Summer Vegetable Farro Salad

Weight Watchers slightly adapted
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 101 kcal

Ingredients
  

  • 3/4 cup uncooked pearled farro
  • 3/4 tsp. salt divided
  • 2 cups water
  • 1/2 lb. medium shrimp peeled & deveined
  • 2 ears of corn kernels removed (about 1 cup)
  • 3/4 cup diced zucchini
  • 10-12 cherry tomatoes sliced
  • 1/4 cup fresh chopped basil
  • 1 shallot minced
  • 1/4 cup fat-free plain Greek yogurt
  • 1/4 cup low-fat mayonnaise
  • 1 Tbl. apple cider vinegar
  • freshly cracked pepper

Instructions
 

  • Combine farro, 1/4 tsp. salt and water in a medium sauce pan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20-30 minutes. During the last 3 minutes, add shrimp and continue cooking until shrimp are pink and cooked through. Drain and allow to cool slightly.
  • Meanwhile, in a small bowl combine dressing ingredients: yogurt, mayonnaise, vinegar, 1/2 tsp. salt and pepper.
  • Combine corn, zucchini, tomatoes, basil, and shallot with farro/shrimp and dressing. Cover and chill for at least 30 minutes.

Notes

Per Serving (1 cup Farro Salad) = 5 WW Pts+