Lemon Herb Shrimp & Farro Salad Boxes

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1.25 cups dry pearled farro
• 1 lb large shrimp peeled and deveined
• 1/4 cup olive oil
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 2 garlic cloves minced
• 1 tsp dried oregano
• 1.25 tsp kosher salt
• 4 cups baby arugula or spinach
• 1 English cucumber diced
• 3/4 cup crumbled feta
• 1/2 cup kalamata olives pitted and halved
• 1/4 cup fresh dill or parsley chopped
• 1.5 cups cherry tomatoes halved

Instructions

1. 1Bring a medium pot of salted water to a boil. Add farro and cook according to package until tender with a pleasant chew, usually 20–25 minutes. Drain well and spread on a sheet pan to cool slightly.
2. 2Pat shrimp very dry. In a bowl toss shrimp with olive oil, half the lemon zest, half the garlic, salt, and oregano.
3. 3Heat a large nonstick skillet over medium-high. Cook shrimp in a single layer 2 minutes per side until pink, opaque, and lightly curled. Transfer to a plate to cool.
4. 4Whisk remaining olive oil, lemon juice, remaining zest and garlic, and salt into a bright vinaigrette. Taste and adjust acidity.
5. 5In a large mixing bowl combine warm farro with half the vinaigrette so the grains absorb flavor. Cool 5 more minutes.
6. 6Add cucumber, tomatoes, olives, herbs, and remaining vinaigrette to the farro; fold gently.
7. 7To assemble lunch boxes or bowls: bed of arugula, scoop of farro salad, 4–shrimp, and a generous sprinkle of feta. Pack dressing leftovers separately if making ahead more than a day.
8. 8Chill up to 3 days. Eat cold or let sit at room temperature 15 minutes before lunch for best texture.