Avocados are incredibly nutritious, have more potassium than bananas and help absorb fat-soluble vitamins from plant foods. The ancient grain farro is a great source of protein, B vitamins, antioxidants and fiber which help keep you regular.
- 1 cup farro, rinsed
- 1 avocado, diced
- 1 cup cherry tomatoes
- ¼ cup parsley, basil or cilantro or a combination (optional)
- 3 T olive oil
- 2 t sherry vinegar or red or white wine vinegar
- 2 t lemon juice
- salt & pepper
- Cutting board
Method: In a medium pot, add farro with at least 4 cups of water. Bring water to a boil and simmer uncovered for 20 – 40 minutes, depending on the varietal. When ready, farro should be soft but still has a bite. Drain when done.
Note: This is a great cold salad.
While farro is cooking: chop tomatoes, avocado and herbs. In a small bowl combine olive, vinegar and lemon juice and season with salt and pepper. Adjust flavors accordingly. If too acidic, add a little more olive oil. If too oily tasting, add a little salt. Combine all ingredients and adjust flavors. If not eating immediately, consider leaving out avocado So it doesn’t brown and add just before serving. For portion control divide the recipe into 8 or 12 ounce mason jars. (visit http://goo.gl/RJTPtw). Serves 3-4.