Smoked Salmon Farro Salad Bowls

This Smoked Salmon Farro Salad Bowl is a fresh and hearty recipe packed with tasty toppings and a light garlic-lime vinaigrette.

This warm weather (finaaalllly!!!) has me craving giant salads with all the fresh seasonal ingredients I can get my hands on. I’m still giddy after harvesting a few bowlfuls of salad greens from our backyard garden this weekend! It was so exciting! The broccoli is growing like a champ too!

Let’s talk about salads. My disappointment with salads has always been that they aren’t very filling. A sad pile of greens does not qualify as a lunch for me. But, add some protein, lots of crunchy veggies, a pile of grains and you can easily make a hearty and delicious meal of it. A bowl of greens with lots of flavors and textures is much more my style.

This pretty bowl is packed with toasted farro, cold smoked salmon, fresh, crunchy cucumber and snap peas. It all comes together with a drizzle of a bright citrusy dressing. Now that’s a salad!

Smoked Salmon Farro Salad Bowls

Print Recipe

This salad bowl is a fresh and hearty bowl packed with tasty toppings and a light garlic-lime vinaigrette.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• Farro Salad Bowls
• 1 cup dry uncooked farro
• 5 ounces mixed baby greens
• 5 ounces cold smoked salmon
• 1 cup chopped avocado
• 1 cup sugar snap peas, cut into thirds
• 1/2 cup sliced cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pepitas
• 4 green onions, thinly sliced
• 4 hard boiled eggs, halved
• Garlic-Lime Vinaigrette
• 2 cloves garlic, finely chopped
• 3 tablespoons fresh lime juice
• 1/4 cup olive oil
• Coarse Kosher salt and fresh pepper

Instructions

1. In a large skillet, over medium heat, add the dry farro, and, shaking the pan frequently, toast just until farro browns slightly and is fragrant, about 2 minutes. Once toasted, cook farro according to package directions. Cool completely.
2. Meanwhile, prepare the rest of the salad ingredients. In a small bowl, whisk together the vinaigrette ingredients; set aside until ready to use.
3. When ready to serve, divide the farro, greens, salmon, avocado, peas and cucumber among 4 bowls. Top with feta cheese, pepitas, green onions, cooked eggs and a drizzle of vinaigrette.

Nutrition

• Serving Size: 1 Serving
• Calories: 528
• Sugar: 3g
• Sodium: 487mg
• Fat: 21g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Carbohydrates: 43g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 176mg

Do you have a favorite warm weather salad?

Here are a few more delicious salad bowls…
Sweet Potato Chickpea Buddha Bowl from Minimalist Baker
Salmon Fajita Salad Bowls from Half Baked Harvest
Southwestern Kale Power Salad from Cookie and Kate

Or, check out my Rainbow Veggie Grain Salad…

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