This farro and jicama salad with fresh lemon, olives, and feta cheese is a refreshing lighter lunch or simple side dish.
It’s 5 Ingredient Friday and today I thought I’d shake things up with foods we don’t often serve in our house – farro and jicama.
Jicama or Mexican turnip is the tuberous root of a Mexican vine. Sounds delicious right? In fact, it is completely crunchy and slightly sweet. I often hear fans of this veggie compare it to a crunchy pear without the super sweetness and I would agree.
Farro is the Italian name for emmer wheat, an ancient strain from the Fertile Crescent in western Asia. I purchase this whole grain at Trader Joe’s for less than $2 a bag. It cooks in less than 15 minutes and adds a chewy, nutty texture to this jicama salad.
Both farro and jicama are mild in flavor and color, so we brightened them up with briny kalamata olives, tart feta cheese, and a squeeze of lemon juice.
This farro and Jicama salad has a Mediterranean appeal to it once you add the olives, feta, and lemon. It’s fun using ingredients I don’t normally gravitate towards and certainly makes mealtime a lot more interesting.
Shake it up!
You certainly don’t have to stick with 5 ingredients. Add leftover chicken, salad shrimps or black beans for extra protein, and if you can afford the calories toss in chunks of avocado too.
Farro and Jicama Salad with Lemon, Olives, and Feta Cheese
20 minPrep Time
15 minCook Time
35 minTotal Time
- 3 cups farro, cooked
- 3 cups jicama, cubed
- 1/2 cup kalamata olives, sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, fresh
- 1/2 cup low-fat feta cheese, crumbled
- Combine ingredients in a medium-sized bowl, season with salt and pepper to taste, then chill for 15 minutes.
Food energy: 190kcal
Weight Watchers SmartPoints 6
Saturated fatty acids: 2.35g
Total fat: 6.89g
Carbohydrate, by difference: 33.12g
Total dietary fiber: 7.55g
Total sugars: 1.75g
FYI – This refreshing shrimp salad with farro, cucumber, and dill is a company impressive salad and so easy to make. Combine and chill your salad ingredients, then take a clean large-sized tuna can and mold your salad onto colorful leaves of lettuce. Lovely!