This cucumber avocado salad with miso vinaigrette is full of greens and veggies that can be eaten by itself (for gluten-free) or over a bed of farro for a heartier meal. Either way is a delicious vegan dish that is healthy and full of flavor!
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Cucumber Avocado Farro Salad

This cucumber avocado salad with miso vinaigrette is full of greens and veggies that can be eaten by itself (for gluten-free) or over a bed of farro for a heartier meal. Either way is a delicious vegan dish that is healthy and full of flavor!
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 313kcal
Author Kelly @ Trial and Eater

Ingredients

  • 3/4 cup farro (semi-pearled)
  • 1 1/2 cups water
  • 2 Persian cucumbers , chopped
  • 4 oz grape tomatoes , halved
  • 1 avocado , diced
  • 2 green onions , chopped (both green and white parts)
  • 2 oz baby arugula

For the dressing:

  • 2 tablespoons olive oil
  • 1 oz rice vinegar
  • 1 tablespoon chopped ginger
  • 1 tablespoon white miso paste (a substitute if needed can be tahini + salt)
  • 1/2 teaspoon salt

Instructions

  • Rinse the farro and combine with water in stove pot. Bring to a boil, then reduce heat and let simmer until tender for about 20 minutes. Drain excess water if necessary.
  • Meanwhile, prepare the salad by combining chopped cucumber, tomatoes, avocado and green onions. Toss together with arugula in a large bowl.
  • Prepare the dressing by combining all remaining ingredients (olive oil, rice vinegar, ginger, miso paste and salt) together in a small bowl. 
  • Serve the meal by plating a bed of farro, add salad greens and pour dressing on top. Top off with freshly grated pepper if desired. Enjoy!

Notes

Recipe adapted from Home Chef
Serves 2-4, nutrition facts based on 4 servings.

Nutrition

Calories: 313kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 470mg | Potassium: 697mg | Fiber: 11g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 2mg