Lentil, Avocado, and Farro Salad

February 18, 2014

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 

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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

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


Jen H. March 1, 2014
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.
sgoyette February 21, 2014
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.
Alyssa M. February 20, 2014
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!
Tereza February 19, 2014
Love the combination of avocado and blood orange!