Strawberry Avocado Farro Salad -- GF, V

One serving of eight strawberries provides a day’s worth of Vitamin C. And farro, a high-protein, high-fiber ancient whole-grain wheat is a nutrient dense powerhouse. Try this with grilled chicken or steak for an even heartier meal.

Serves 4
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• 1 C uncooked farro
• 2 ½ C water or vegetable stock
• ½ lb strawberries, hulled and sliced
• 1 ripe avocado, diced
• ½ C fresh basil leaves
• 2 oz goat cheese, crumbled
• 2 Tbs red wine vinegar
• 2 Tbs olive oil
• 1 ½ tsp honey
• Pinch sea salt
• Freshly cracked pepper to taste

In a medium saucepan, bring water or stock to a boil. Add farro and simmer, cover 25-30 minutes.*  Remove from heat and drain any remaining liquid. Let cool completely.

Add cooled farro to a large bowl with strawberries, avocado, basil, and goat cheese.

In a small bowl, whisk together remaining ingredients for dressing. Pour over salad and toss to coat. Serve immediately.

*Farro is best soaked overnight before cooking if you have the time and forethought. Submerge fully in water, leave overnight, drain, and then cook 10-15 minutes.