Guacamole Farro Salad made with ripe avocados, tomatoes, onion, cilantro and lime juice is a tasty side dish you’ll want to serve over and over again.
We don’t generally celebrate Cinco de Mayo which is this on May 5th; however, who could pass up a good guacamole? I know we can’t. In fact, guacamole has become one of our favorite weekend snacks. So when I purchased too many avocados on my last shopping trip, I had to use them up before they went bad.
I combined all of the same ingredients I’d use to make my guacamole: avocados, tomatoes, red onion, fresh cilantro, jalepeno peppers and lime juice; however, I also added cooked farro to make this Guacamole Farro Salad.
This Guacamole Farro Salad was very filling, but refreshingly light and we ate it for lunch on it’s own, but it would make a tasty side dish to go with your main meal as well. ~Enjoy!
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Guacamole Farro Salad
- 1 c. Farro, rinsed
- 2 c. Water
- 2 Avocado, pitted and diced
- 1 Tomato, small dice
- 1 tbsp. Red Onion, minced
- 1 tbsp. Fresh Cilantro, chopped
- 1 Lime, zest and juice
- 1/2 Jalepeno Pepper, seeded and minced
- 3 tbsp. Light Olive Oil
- Kosher Salt & Black Pepper, to taste
- Add the water to a pot and bring to a boil; then stir in the farro. Allow to simmer over low-medium heat until the water has been absorbed; approximately 15 minutes. Remove the farro and add to a bowl; let cool.
- Add the avocado, tomatoes, onion, cilantro, lime zest and juice, pepper and oil to the farro. Season with salt and pepper; mix well.
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