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Farro, Avocado, Cucumber, and Cherry Tomato Salad

Yield 5 servings
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.


  • 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)

Nutrition 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

How to Make It

  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.