Farro Summer Salad


This recipe was inspired by my friend Quinnie.  She made a lovely farro salad when she visited me from Portland and I enjoyed the chewy texture of farro so much I decided to throw this salad together.  Farro is an ancient grain that comes from wheat and has a nutty flavor.

1/2 cup dry farro
1 1/2 cups water
2 cucumbers, peeled and diced
3 small-medium tomatoes, diced
1 Tbsp fresh chopped dill
2 Tbsp olive oil
2 tsp red wine vinegar
1 tsp sea salt (or to taste)
1/8 tsp pepper
1/8 tsp garlic powder
1/2 cup walnuts, chopped
2 avocado, diced

Bring water to a boil and add farro.  Exact cooking time can vary from 15 to 40 minutes, depending on the type of farro you use and the texture you prefer.  I prefer a chewy texture and cook it roughly 20 min.  As you’re cooking it, test it by tasting a piece and if you like the texture, then it’s done!  Cooking farro is very similar to cooking pasta.  Stir occasionally to ensure it doesn’t stick to the bottom.  When it’s done, drain excess water and set aside to cool.

Once the farro is cool, add all ingredients together except the avocado.  Add the avocado just before serving.  Store in the frig.

Now off you go to whip it up vegan!

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