Farro Avocado Shrimp And Orange Salad Food

SHRIMP AND FARRO SALAD

Steps:

• Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.
• Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.
• Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.

FARRO, AVOCADO, SHRIMP AND ORANGE SALAD

Steps:

• To cook shrimp, fill a bowl with ice water. Bring a medium pot of water to a boil. Add the peeled and deveined shrimp; cover the pot and turn off the heat. Let sit for 2 to 4 minutes, until the shrimp turn pink and start to curl. Cut one open to make sure they are cooked through. Immediately drain and transfer to the ice water. Drain when cooled. You can add more flavor to the shrimp by using fresh shrimp and boil them with the heads on. This will provide more flavor to the shrimp and then cool, devein and cut up as described above. The fat contained in the head of the shrimp will add greatly to the flavor of the shrimp. To section an orange, use a large chef's knife to slice off both ends of the fruit. Stand the fruit on end and slice downward along the curve of the fruit, cutting away both the peel and pith while leaving as much of the flesh as possible. Use a paring knife to cut between the sections to detach each section of fruit from its surrounding membrane. Discard the membrane. Combine the cooked farro, shrimp, orange pieces and juice, cucumber, avocado, dill, vinegar, oil, sugar and salt and pepper to taste in a large bowl. Taste, and adjust the seasoning as needed. Let it sit for 20 minutes before serving. Makes 4 main-course or 8 side-dish servings.

PRAWN SALAD WITH ORANGE, RED ONION & AVOCADO

Steps:

• Stand each orange on a board and cut away the peel and pith with a sharp knife. Cut the oranges into 1cm slices.
• Arrange the lettuce on 2 plates. Halve, stone and peel the avocado, then slice. Place the avocado on top of the lettuce leaves and scatter the prawns on top.
• Divide the orange slices, onion and coriander leaves between each plate and toss together very lightly. For the dressing, mix the dipping sauce and lime juice together and season with black pepper. Spoon over the salad and serve.