- Used a mix of quinoa and sprouted-grain rice instead of farro to make it gluten-free
- Added 1 cup of asparagus “coins” : simply chop the asparagus width-wise into thin, pea-sized coins, saving the tips for another recipe and add them to the salad raw. The acid in the dressing helps soften them and they are delicious!
- Added a splash of sherry vinegar, a dash of ground cumin and 2 tablespoons of hummus to the dressing (my fave trick to make a simple dressing super creamy!)
The best part about these tweaks is that Jenn @jenntrevarthan tagged me on Instagram and told me that she never thought of having asparagus raw or adding hummus to a dressing! I love that she tried the recipe and loved the changes I made to it. Thank you, Jenn, for sharing!