Farro, Avocado, Cucumber, and Cherry Tomato Salad

recipe
Farro is a whole grain with a pleasantly chewy texture. Look for it at specialty markets and gourmet grocers or health food stores. With crunchy cucumber, sweet cherry tomatoes, and buttery avocado, this dish makes a refreshing lunch. Pair it with a simple starter soup and whole-grain crackers for dinner.

Yield:

5 servings

Recipe from

Nutritional Information

Calories 208
Caloriesfromfat 36 %
Fat 8.3 g
Satfat 1.1 g
Monofat 4.8 g
Polyfat 1 g
Protein 5.6 g
Carbohydrate 33.4 g
Fiber 6.1 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 363 mg
Calcium 16 mg

Ingredients

1 cup uncooked farro or spelt
4 teaspoons extravirgin olive oil
1/4 teaspoon fresh grated lime rind
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups red, orange, and yellow cherry tomatoes, halved
1 3/4 cups chopped seeded English cucumber (about 1 small)
1/4 cup fresh cilantro leaves
3/4 cup sliced peeled avocado (about 1 small)

Preparation

1. Place farro in a large saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain and rinse with cold water; drain well.

2. Combine oil, rind, juice, vinegar, salt, and pepper in a large bowl; stir with a whisk. Add farro, tomatoes, cucumber, and cilantro; toss gently to coat. Place about 1 cup farro mixture on each of 5 plates; garnish evenly with avocado. Serve immediately.

Note:

Joanne Weir,

July 2008
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