Winter

Lentil, Avocado, and Farro Salad

February 17, 2014
  • Serves 4
Ingredients
  • 3/4 cup 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
In This Recipe
Directions
  1. Combine farro and lentils in a saucepan of boiling, salted water; cook 10 to 12 minutes or until lentils are tender. Meanwhile, chop parsley and shallot. Remove orange peel, quarter orange and cut into chunks. Stir together oil and vinegar.
  2. Drain lentils and peel, pit and cut avocado into wedges. Toss all ingredients together and check seasoning. Serve immediately.

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Review
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. (Available February 2021.)