Strawberry Avocado Farro Salad
A salad that actually fills you up! Sweet strawberries, creamy avocado, and hearty farro turn this salad into a meal with a tasty lemon vinaigrette.
Instructions
- 1
Rinse 1 cup farro under cold water in a fine mesh strainer. Place farro and 2 cups water into a large saucepan over high heat. Bring to a boil. Reduce heat to low and simmer, uncovered, until farro is softened, about 30 minutes. Rinse under cool water, then drain well and set aside to cool.
- 2
In a large salad bowl, top cooled farro with 2 cups arugula. Dice 2 medium avocados and hull and slice 1 pound strawberries. Place in with the farro. Top with 1/4 cup sliced almonds and 1/4 cup crumbled feta cheese.
- 3
For the dressing, add 2 tablespoons honey to a small mixing bowl. Whisk in 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon ground mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 4
Pour dressing over salad and gently toss to combine. Serve at room temperature or chilled.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the vibrant colors and gentle sweetness of the ingredients guide your plate-a simple yet satisfying harmony that captures the essence of fresh, quality ingredients, just as they should be enjoyed.
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