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.

Yield: 5 servings

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

208 (36% from fat)

Fat:

8.3g (sat 1.1g,mono 4.8g,poly 1g)

Protein:

5.6g

Carbohydrate:

33.4g

Fiber:

6.1g

Cholesterol:

0.0mg

Iron:

2.1mg

Sodium:

363mg

Calcium:

16mg