1 –12 ounce package frozen shelled edamame, thawed
2 ears fresh corn cooked, cut from the cob (about 2 cups)
4 green onions, sliced thin
1/2 cup cilantro, chopped
1 cup cooked farro ( cook farro according to package directions)
1/2 cup avocado oil
1 teaspoon sesame oil
3 tablespoons rice wine vinegar
1 teaspoon salt
1 teaspoon organic honey
2 tablespoons avocado oil
1 pound shrimp, peeled and deveined
2 tablespoons cornstarch
3/4 teaspoon freshly ground peppercorn medley (mixture of black, white, green, and pink peppercorns)
1/2 teaspoon freshly ground grey salt ( kosher salt will also be fine)
1 clove fresh garlic, minced
1/2 fresh jalapeño pepper, seeded and minced
In a large bowl place edamame, *corn, green onions, cilantro, and *farro. Set aside.
For the Dressing:
In a small bowl whisk together all dressing ingredients until emulsified. Set aside.
Pat shrimp dry and place in a large ziplock bag. Sprinkle cornstarch in the bag with shrimp and shake to coat shrimp evenly with cornstarch.
Heat 2 tables spoons avocado oil in large skillet or wok until very hot. Add shrimp and cook for 2-3 minutes until shrimp is opaque.
Add garlic, jalapeño, salt and pepper and toss until shrimp is coated. Remove to a serving dish. Beside to spoon any remains spice from the pan over the shrimp.
Pour dressing over salad and mix until all ingredient are coated with dressing. Let salad set for 30 minutes before serving for flavor to marry.
Serve salad in individual bowls and top with shrimp.
- Corn – I cook corn on the cob in the microwave with the husk still on. Easy and the silk removes cleanly after cooked this way. Corn can also be cooked in the oven 350* for 30 minutes.
* Farro can be cooked on top of the stove or I cook mine in my Instant Pot. Be sure to follow directions as different brands may require different cooking times.
Keywords: shrimp, edamame, salad