Farro & Fresh Spinach Recipe
toasted faro + baby spinach + curried walnuts + avocado + cherry tomatoes + cucumbers + radish + cotija cheese + mint citrus vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Toast the Farro
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes or until tender. Drain any excess water and let it cool.
- 2
Prepare the Vegetables
While the farro is cooking, wash and chop the baby spinach, cherry tomatoes, cucumber, and radish. Cut the avocado in half, remove the pit, and slice it.
- 3
Make the Vinaigrette
In a small bowl, whisk together 1/4 cup of olive oil, the juice of 1 lemon, 1 tablespoon of honey, salt, and pepper to taste. Add freshly chopped mint for flavor.
- 4
Assemble the Salad
In a large bowl, combine the toasted farro, baby spinach, cherry tomatoes, cucumber, radish, and curried walnuts. Drizzle with the mint citrus vinaigrette and toss gently to combine.
- 5
Serve
Top the salad with sliced avocado and crumbled cotija cheese. Serve immediately and enjoy!