20-Dollar, 20-Minute Meals

Lentil, Avocado, and Farro Salad

By • February 18, 2014 • 4 Comments

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Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A trick for cooking farro on a weeknight -- and a salad to make with it.

Lentil farro salad from Food52 

Usually I walk the center aisles of the grocery store with a glazed look, passing by most of the items for the few larder staples I keep around regularly. Recently, I picked up some par-cooked farro to give it a try after noticing it in more than one store in my area. It’s a simple shortcut ingredient that makes this slow-cooking grain a weeknight possibility (so does soaking farro overnight, in case you have the whole grain on hand). This little ditty is just a combination of some of my favorite flavors that are kicking around the market right now -- creamy avocado, bittersweet blood orange -- that pair perfectly with the chewy, hearty farro in a grain salad.

Lentil, Avocado, and Farro Salad

3/4 cups par-cooked farro, or farro soaked overnight in water
1/2 cup lentils
1 cup parsley leaves
1 small shallot
3 blood oranges
2 tablespoons olive oil
1 tablespoon white-wine vinegar
2 small ripe avocados
Kosher salt and freshly ground black pepper 

See the full recipe (and save and print it) here.


As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

Jump to Comments (4)

Tags: everyday cooking, farro, lentils, salad, avocado, healthy

Comments (4)


about 1 year ago Jen Hurst

Used this recipe for the first time eating farro. It was such refreshing dish to break up all the heavy, hot dishes I've been cooking this winter.


about 1 year ago sgoyette

This is healthy and way better than I thought it would be - I added hazelnuts for textural contrast. Would be even better with salted sunflower seeds.


about 1 year ago Alyssa McQ

So delicious-- didn't have parsley, but added the farro salad on top of a bed of arugula, and that was delicious too. The heartiness of the lentils and farro is perfectly balanced by the freshness of the orange and avocado-- great recipe!


about 1 year ago Tereza

Love the combination of avocado and blood orange!