Farro, Grapefruit and Avocado Salad

Odd combination, but delicious healthy summer salad.

Farro, Pompelmo e Insalata di Avocado (Italian)

Serves 4

A.
1 cup (200 g) uncooked organic farro* (not gluten free)

3 cups (700 ml) water

3 cups (600 g) mixed organic lettuces

14-ounce (400 g) can hearts of palms, drained, thinly sliced; marinated artichoke hearts; or cooked asparagus

1 organic pink grapefruit, peeled and segmented

1/2 ripe avocado, sliced thinly

1. Over medium-high heat, combine the farro and water. Bring to a boil. 

2. Reduce to a simmer and cook for about 10 minutes or unit the farro is tender.

3. Drain the liquid and set aside.

B. Vinaigrette:

3 Tbs. (45 ml) organic lemon juice

2 Tbs. (30 ml) each: soy sauce or gluten-free liquid aminos & olive oil
2 tsp. (10 ml) organic honey

1. Whisk together the lemon juice, soy/liquid aminos, olive oil, and honey.

C. 
1. Add the cooked farro, lettuce, and hearts of palm/artichoke/asparagus to the bowl of vinaigrette.
2. Fold in the grapefruit.
3. Add the sliced avocados on top.

* Farro or emmer wheat is an ancient Roman grain (Latin farrum), rich in fiber (10%), protein (15%), and magnesium

*substitutions: barlely, spelt, or winter wheat (All requires soaking and longer cooking times. They are not gluten-free and will have different flavors to the salad)

Bite of health: Grapefruit helps with weight loss and has vitamins A, C, and B6.

field of farro 

-modified Clean Green Eats