This salad is super tasty, healthy and vegan! Serve as a main dish or side. Makes 2 servings.
1/2 cup uncooked farro, cooked according to package directions
1/2 bunch fresh asparagus (about 1.5 cups chopped into 1 inch pieces)
1 cup frozen, shelled edamame
1 5.3 oz container coconut milk yogurt
Juice of 1 lemon
1 Tbsp Hellmans Vegan carefully crafted dressing
1 Tbsp pesto
1 minced clove garlic
Cook farro on stove top according to package directions, then add asparagus + edamame to the pot for the last 3-5 minutes of cooking. Drain any excess water. Use a whisk to combine remaining ingredients for dressing. Stir dressing and farro, asparagus + edamame mix until evenly coated. Season with salt and pepper. Enjoy!