Fall

Avocado, Zucchini and Farro Salad.

by:
July 14, 2014
Author Notes

I first put this recipe together mentally in my mind after a very strenuous hike. I started with the avocado and faro being the starting point and then added the summer squash and lettuce. You could easily swap out other grains and veggies to make this salad your own. The dressing is a white balsamic and honey mix with a small amount of dried mustard. —cheri

  • Serves 2 very well
Ingredients
  • For the salad
  • 1/2 cup farro (cooked)
  • 1 avocado (halved, thinly sliced)
  • 1 summer squash (cut in half lengthwise and then sliced into 1/4 inch rounds)
  • 1 bunch Small head red romaine (sliced into 1/4 inch ribbons)
  • 1/8 ounce feta cheese (crumbled)
  • 1 handful roasted walnut pieces
  • 2 pieces green onions (thinly sliced)
  • For the dressing:
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon honey
  • 1/4 teaspoon dried mustard
  • Piece green onion (thinly sliced)
In This Recipe
Directions
  1. In a large bowl, add in sections; the faro, avocado, squash, red romaine, feta cheese, walnuts and green onions.
  2. For the dressing: combine the vinegar, olive oil, honey, mustard and green onion. Whisk. Serve with dressing on the side.

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