Strawberry Avocado Farro Salad

If you’re tired of salads that leave you hungry an hour later, this one solves that problem fast. Sweet strawberries, creamy avocado, and nutritious farro come together for a salad that’s fresh, colorful, and actually filling. It’s the kind of salad that feels like a real meal instead of a side dish masquerading as a main.

Why My Recipe

• Sweet strawberries and creamy avocado paired with hearty farro for a filling salad.
• A quick lemon vinaigrette keeps everything bright and anything but boring.
• Light enough for lunch, fancy enough for guests, and easy enough for any day.

The quick lemon vinaigrette keeps everything bright and balanced so every bite tastes fresh and interesting. Add crunchy sliced almonds and a little feta and suddenly you’ve got a salad that feels just a little bit fancy without any extra effort. It’s light enough for lunch, fancy enough for guests, and easy enough to throw together any day you want something fresh that isn’t boring.

Ingredient Notes

• Farro: A hearty ancient grain with a slightly chewy texture and nutty flavor. You’ll usually find it near the rice and grains in the grocery store. If you can’t find farro, substitute with 1 cup cooked quinoa or barley.
• Arugula: Adds a fresh, slightly peppery bite. Baby spinach or mixed greens can be used instead in the same amount.
• Avocados: Choose avocados that yield slightly when gently pressed. Dice just before serving to keep them from browning.
• Strawberries: Look for bright red berries with no soft spots. Be sure to clean them.
• Sliced Almonds: Add a light crunch.
• Feta Cheese: Adds a salty, creamy contrast to the sweet fruit. Goat cheese can be also be used.
• Honey: Adds a touch of sweetness to balance the lemon and vinegar in the vinaigrette. You could also use agave in the same amount.
• Lemon Juice: Freshly squeezed lemon juice gives the best flavor, but bottled will work if that’s what you’ve got.
• Extra Virgin Olive Oil: Use a good quality olive oil for the best flavor in the vinaigrette.
• Apple Cider Vinegar: White wine or red wine vinegar can be substituted in the same amount.
• Ground Mustard: Dijon mustard can be used instead in the same amount.
• Salt: Adjust to taste depending on how salty your feta is.
• Black Pepper: Freshly cracked pepper adds the best flavor.

What Is Farro?

Farro is an ancient whole grain that’s been used in cooking for thousands of years, especially in Italian cuisine. It has a pleasantly chewy texture and a mild, nutty flavor that makes it perfect for hearty salads like this one.

It’s also one of those grains that actually fills you up, which is why it works so well here. Instead of a salad that leaves you hungry an hour later, farro gives this one some real staying power. You’ll usually find it in the rice or grains aisle near quinoa and other specialty grains.

How to Cook Farro Perfectly

Farro is wonderfully low maintenance, which is exactly what we want in a grain salad.

Start by rinsing the farro under cold water to remove any extra starch. Then simmer it in water until the grains are tender but still pleasantly chewy. This usually takes about 25 to 30 minutes.

Once it’s cooked, drain any extra liquid and give it a quick rinse under cool water. This stops the cooking and cools the farro down so it’s ready to go straight into the salad.

Add a Protein

This salad works great as-is, but it’s also easy to bulk it up if you want something even more filling.

Grilled chicken is a simple option that goes perfectly with the bright lemon vinaigrette. Salmon is another great choice and works really well with the strawberries and avocado.

You could also add grilled shrimp, sliced steak, or even chickpeas for a plant-based option.

How to Pick and Dice an Avocado

When choosing avocados, look for ones that give slightly when gently pressed but aren’t mushy. If they feel hard, let them sit on the counter for a day or two to ripen.

To dice an avocado, slice it in half lengthwise and remove the pit. Slice each half lengthwise again to create quarters. Gently remove the peel from each quarter, then slice and dice.

Make-Ahead Tips

This salad is great for prepping ahead, especially if you want an easy lunch ready to go during the week.

Cook the farro ahead of time and store it in the refrigerator for up to 3 days. You can also whisk together the vinaigrette and keep it in a sealed container in the fridge.

For the best texture and color, wait to add the avocado and dressing until just before serving.

Toast the Almonds (Optional)

Sliced almonds already add a nice crunch, but toasting them takes things up a notch.

Simply place the almonds in a dry skillet over medium heat and cook for 2 to 3 minutes, stirring frequently. As soon as they turn lightly golden and smell nutty, take them off the heat so they don’t burn.

It’s a quick step, but it makes a noticeable difference in flavor if you are looking to be fancy like that.