Excellent! The lime and vinegar flavors were complimented well with the creamy avocado. I used wheat berries since my store doesn't carry farro. Served with Sweet and Spicy Tilapia and steamed broccoli.
Farro, Avocado, Cucumber, and Cherry Tomato Salad
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.
More From Cooking Light
- Calories: 208
- Calories from fat: 36%
- Fat: 8.3g
- Saturated fat: 1.1g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 1g
- Protein: 5.6g
- Carbohydrate: 33.4g
- Fiber: 6.1g
- Cholesterol: 0.0mg
- Iron: 2.1mg
- Sodium: 363mg
- Calcium: 16mg
- 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)
- 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.
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