Cucumber, Radish & Farro Salad

Bright, fresh, and satisfying, this Cucumber, Radish & Farro Salad combines crisp spring greens, tender peas and green beans, thin cucumber ribbons, peppery radishes, creamy goat cheese, and nutty farro. Finished with fresh herbs and a drizzle of Green Goddess dressing, it’s a healthy and elegant salad perfect for lunch or a light dinner.

Recipe Information

Total Time:

Yield:

3 servings

Ingredients

1¼ cups fresh peas

2 ounces fresh green beans

2 mini cucumbers

1½ cups lightly packed mixed spring greens

1¼ cups cooked farro

1⅓ cup thinly sliced radishes

1 (4-ounce) package goat cheese, cut into 3 slices

Fresh basil, Italian parsley, mint, dill and/or microgreens, for garnish

Halved red radishes, for garnish

Cracked black pepper, to taste

⅓ cup bottled green goddess dressing, for serving

Directions

In a small saucepan, cook peas, covered, in a small amount of boiling salted water for 8 to 10 minutes or just until crisp-tender. Using a slotted spoon, transfer peas to a colander (reserve hot water in saucepan) and quickly cool peas under cold running water; set aside.
Add beans to the same hot water; cook for 8 to 10 minutes or just until crisp-tender. Drain and quickly cool under cold water. If desired, cut beans lengthwise in half; set aside.
Slice cucumbers lengthwise using a vegetable peeler or mandolin to make long, thin strips.
In a large shallow serving bowl, arrange greens, farro, peas and cucumber strips. Top with green beans, sliced radishes and goat cheese slices. Garnish with basil, parsley, mint, dill, and/or microgreens and radish halves, if desired. Season with cracked black pepper. Serve with green goddess dressing.