Citrus Herb Farro Avocado Salad (Printable Version)
Nutty farro meets creamy avocado and bright citrus in this fresh, herb-filled Mediterranean bowl perfect for lunch or dinner.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Citrus
04 - 1 large orange, segmented with juice reserved
05 - 1 grapefruit, segmented with juice reserved
06 - Zest of 1 lemon
→ Vegetables
07 - 1 ripe avocado, diced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 small red onion, thinly sliced
10 - 2 cups arugula or mixed greens
→ Fresh Herbs
11 - 1/4 cup fresh parsley, chopped
12 - 2 tablespoons fresh mint, chopped
13 - 1 tablespoon fresh dill, chopped
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 2 tablespoons reserved citrus juice from orange and grapefruit
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon honey or maple syrup
18 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a medium saucepan, bring 3 cups water and 1/2 teaspoon salt to a rolling boil. Add the rinsed farro, reduce heat to a gentle simmer, cover, and cook for 25 to 30 minutes until tender yet still pleasantly chewy. Drain any excess liquid and spread on a sheet pan to cool completely.
02 - Working over a bowl to catch every drop, carefully segment the orange and grapefruit using a sharp knife, cutting between the membranes to release clean supremes. Set the segments aside and reserve 2 tablespoons of the collected juice for the dressing.
03 - In a small bowl, whisk together the extra-virgin olive oil, reserved citrus juice, fresh lemon juice, honey or maple syrup, a pinch of salt, and several grinds of black pepper until emulsified and well combined. Taste and adjust seasoning.
04 - In a large mixing bowl, combine the cooled farro, halved cherry tomatoes, thinly sliced red onion, arugula, chopped parsley, mint, and dill. Toss gently to distribute the herbs and vegetables evenly throughout the grains.
05 - Arrange the citrus segments and diced avocado over the farro mixture. Drizzle the prepared dressing over the top and fold everything together with a gentle hand, taking care not to crush the avocado or break apart the citrus supremes.
06 - Transfer to a serving platter or individual plates. Garnish with additional fresh herbs if desired and serve immediately while the farro is at room temperature and the avocado is freshly cut.
# Expert Advice:
01 -
- The contrast of chewy farro against creamy avocado and sharp citrus segments is the kind of texture party that makes you forget you are eating something healthy.
- It comes together with almost zero fuss once the farro is cooked, and honestly it tastes even better the next day straight from the fridge.
02 -
- Do not skip rinsing the farro or you will end up with a cloudy, starchy mess that tastes flat no matter how much dressing you throw at it.
- Letting the farro cool completely before assembling keeps the avocado from turning brown and the greens from wilting into sadness.
03 -
- Cut avocado segments right before serving and toss them last so they stay intact and creamy rather than becoming a green paste coating everything.
- Use a serrated spoon to scoop out citrus segments cleanly and you will get perfect little jewels instead of ragged wet chunks.