Citrus Herb Farro Avocado Salad (Printable Version)
Nutty farro tossed with juicy citrus, creamy avocado, fresh herbs, and a bright citrus vinaigrette.
# Ingredient List:
→ Grains
01 - 1 cup dry farro
02 - 2 ½ cups water
03 - ½ teaspoon salt
→ Citrus
04 - 1 large orange, peeled and segmented
05 - 1 pink grapefruit, peeled and segmented
06 - Zest of ½ lemon
→ Vegetables & Herbs
07 - 1 ripe avocado, diced
08 - ½ small red onion, thinly sliced
09 - ½ cup chopped fresh parsley
10 - ¼ cup chopped fresh mint
11 - 2 tablespoons chopped fresh chives
→ Citrus Vinaigrette
12 - 3 tablespoons extra virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon freshly squeezed orange juice
15 - 1 teaspoon honey or maple syrup
16 - ½ teaspoon Dijon mustard
17 - Salt and freshly ground black pepper, to taste
→ Toppings
18 - 2 tablespoons toasted pumpkin seeds (pepitas)
# How to Make It:
01 - Rinse farro thoroughly under cold water. Combine farro, water, and salt in a medium saucepan and bring to a rolling boil. Reduce heat to low, cover, and simmer for 20–25 minutes until grains are tender yet retain a pleasant chew. Drain any remaining liquid and set aside to cool slightly.
02 - While the farro simmers, peel and segment the orange and grapefruit, carefully removing all membranes and seeds. Reserve the segments in a bowl.
03 - In a small bowl, whisk together the extra virgin olive oil, lemon juice, orange juice, honey or maple syrup, and Dijon mustard until fully emulsified. Season with salt and pepper to taste.
04 - In a large mixing bowl, combine the cooled farro, citrus segments, diced avocado, sliced red onion, parsley, mint, chives, and lemon zest. Toss gently to distribute ingredients evenly.
05 - Pour the citrus vinaigrette over the salad and toss gently until all ingredients are lightly coated. Transfer to a serving platter and sprinkle with toasted pumpkin seeds just before serving.
# Expert Advice:
01 -
- The chewy bite of farro against creamy avocado and bursting citrus segments is the kind of texture contrast that makes you slow down and actually taste your food.
- It holds up beautifully in the fridge for a day, making it the rare salad that survives lunch prep without turning into a sad wet mess.
02 -
- Let the farro cool to at least room temperature before adding the avocado or it will melt into a warm green puddle you cannot undo.
- Segmenting citrus over a bowl saves every drop of juice and that saved juice is liquid gold for your dressing.
03 -
- Toasting pumpkin seeds in a dry skillet for two minutes with constant shaking gives them a depth that raw seeds simply cannot match.
- A microplane makes quick work of the lemon zest and catches only the bright yellow layer without any of the bitter white pith underneath.