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!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 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
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!
Recipe adapted from Home Chef
Serves 2-4, nutrition facts based on 4 servings.
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