Smoked Trout & Farro Harvest Salad with Lemon-Dill Dressing

Pinterest's latest obsession meets Mediterranean flavors in this effortless high-protein meal. Flaky smoked trout pairs with nutty farro and creamy avocado for a textural powerhouse. The bright lemon-dill dressing cuts through richness while delivering 25g protein per serving.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz smoked trout fillets, skin removed
• 1 cup cooked farro (from ½ cup dry)
• 1 cup shelled edamame (thawed if frozen)
• 1 small English cucumber, diced
• ½ red onion, thinly sliced
• 1 large avocado, sliced
• ¼ cup chopped fresh dill
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, grated

Instructions

1. Cook farro according to package directions. Drain and let cool slightly.
2. Whisk together olive oil, lemon juice, Dijon, and garlic in a small bowl.
3. Flake trout into large chunks using a fork.
4. In a large bowl, combine cooked farro, edamame, cucumber, and red onion.
5. Drizzle with ¾ of the dressing and toss gently to combine.
6. Arrange dressed farro mixture in bowls or plates.
7. Top with smoked trout pieces and avocado slices.
8. Drizzle remaining dressing over top.
9. Garnish with fresh dill and cracked black pepper.
10. Serve immediately or refrigerate for up to 2 days.

Chef's Note

For extra crunch, toast farro in a dry skillet 2 minutes before boiling—it enhances the nutty flavor!

Make-Ahead Tips

Store undressed salad (without avocado) in airtight container 3 days. Add avocado and dressing before serving.

Substitutions

Farro → quinoa or brown rice | Smoked trout → canned salmon or sardines | Edamame → chickpeas