Plant-based diets are having a moment, and there’s a good reason. Not only are they good for your waist line and your cholesterol levels, but plant-based diets are also eco-friendly. Eating less meat can reduce your carbon footprint because animal products contribute a majority of the greenhouse gas emissions that come from all food production. Most of this comes from the methane gas animals produce and the amount of water it takes to raise livestock. Each meatless meal you eat can help!
But plant-based diets aren’t only about limiting animal products, they are also about eating MORE plants! This whole grain salad packs in a lot of colorful vegetables, so you can really eat the rainbow.
* The dressing for this salad includes a vegan mayonnaise, but any mayonnaise would be fine.
* The ingredients in this salad can also easily be substituted. Try a Greek version with garbanzo beans and oregano instead of edamame and dill, plus add Kalamata olives. Or go Tex-Mex style with black beans, cilantro, lime juice, and cumin substituted for the edamame, parsley, lemon juice, and dill. Experiment!
1 cup dried farro, cooked according to package directions
1 12 oz package frozen shelled edamame
3 small carrots, diced
3 ribs celery, diced
1 English cucumber, diced
1 bell pepper (any color), diced
1/2 yellow onion, diced
1/2 cup chopped green onions
1/2 cup fresh parsley, minced
1/2 cup vegan mayonnaise
Juice of 1 lemon
2 Tbsp apple cider vinegar
1 clove garlic, minced
1 tsp dried dill
1/2 tsp salt, more to taste
1/4 tsp freshly cracked black pepper
1. Cook farro according to package directions.
2. Place farro, edamame, and all the vegetables into a large bowl.
3. In a separate small bowl, stir together the rest of the ingredients (cottage cheese on down) until well combined.
4. Add dressing to the large bowl and gently stir the salad until it is thoroughly coated with the dressing.
5. Refrigerate for at least 30 minutes before serving to let the flavors blend. Keeps well in the fridge for up to 5 days.
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