Farro Avocado Salad

This salad is very creamy because of the avocado and cheese and it does not require as much oil and vinegar as usual.




  1. 3/4 cup farro
  2. 1 ½ cups water
  3. 1 cucumber
  4. 1 large tomato
  5. 1 avocado
  6. 2 tablespoon chopped red onion
  7. 3 scallions
  8. 1/3 cup crumpled feta cheese
  9. 1 large bunch cilantro
  10. Salt & pepper
  11. 2 teaspoons red wine vinegar
  12. 1 tablespoons olive oil


In a medium saucepan, over medium heat, toast the farro until it starts popping.  Immediately, add water.  Toasting the farro imparts a nice, nutty flavor.

  1. When the water boils, reduce heat to simmer and cook for 20 minutes.
  2. Allow to cool (may be done one or two days before the salad)
  3. While the farro is cooking, Cut the cucumber, tomato, avocado into 3/8” dice.  Chop the red onion, scallions, and the cilantro.
  4. Combine all the ingredients and mix well.
  5. Mount on a plate and serve.

Makes 4 servings of 350 calories each

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