Tomato & Avocado Farro Salad with Mustard Dressing

A simple salad made of tomatoes, avocado, red onion, and farro is tossed in the perfectly sweet and spicy mustard dressing.

WHAT IS FARRO, you may be wondering. Great question! I group it in the “good-for-you grains” family along with things like buckwheat, barley, quinoa, wheatberries, etc. It’s an ancient grain packed with a slew of health benefits including fiber, vitamin B, protein, antioxidants, and much more. Just know it’s good for you, tastes amazing, and makes a great addition to salads, soups, and even desserts! If you’ve never tried it, this salad is a great place to start.

COOKING FARRO
The general cooking process is the same as cooking any kind of grain – boil it in some liquid and let it simmer until cooked. The cooking time, however is dependent on how processed the farro is. Follow the directions on the package, but cook it just shy of the required cooking time. I like a little bite to the farro because of the nice textural contrast it gives (you don’t want soggy grains in your salad) and because it holds up to the dressing better. Pro tip: Cook your farro in stock instead of water. You can use any kind of stock you have on hand, but it’ll add an extra layer of flavor to your end product! (Use vegetable broth or water for vegan option)

MUSTARD DRESSING
The dressing is super simple and so delicious – just mix the whole grain mustard, lemon juice, honey, salt and pepper together. I highly recommend using whole grain mustard because it offers such depth of flavor that’s not found in the regular yellow mustard. The spiciness of the mustard and acidity of lemon is perfectly balanced out by the sweetness of the honey. (For vegan option, substitute a different sweetener – maybe agave or maple syrup). Admittedly, this dressing is very sour/tart, which I really enjoy. If that’s not really your thing, you can drizzle in a couple tablespoons of olive oil to round out all the flavors.

Look at those mustard seeds!

ASSEMBLING THE SALAD
Salads are great because they’re very low maintenance. All you have to do is chop some vegetables and toss it in some dressing. Roughly chop the tomatoes, cube the avocado, and thinly slice the red onion. Side note about red onion: I know some people don’t enjoy raw red onion, but I think it adds a wonderful bite to the salad. I don’t really recommend it, but you can leave it out if you must! Gently toss the tomatoes, avocados, red onion and farro with the dressing. This is one of those salads that’s enjoyable right away, but is also wonderful the next day. It may be even more wonderful on day 2 than day 1 – letting all the ingredients soak up that mustardy goodness does great things for the salad. Added bonus: there’s no need to worry about wilty lettuce for this one.

Such simple ingredients

And there you have it! This salad has made its way onto the list of my go-to salads. Sometimes I’ll throw some cucumbers in the mix and maybe some feta cheese if I’m feeling extra fancy. It makes a lovely side or appetizer, but can easily be made into a meal if you add a piece of protein to it (or if you just eat a ton of it). 

Tomato, avocado, red onion, farro = perfection

I hope you love this salad as much as I do! Hugs & kisses and all my best wishes!

Tomato & Avocado Farro Salad w/ Mustard Dressing
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup farro
  2. 2 cups of stock* (see note)
  3. Juice of 1 lemon
  4. 1 tbsp whole grain mustard
  5. 2 tsp honey** (see note)
  6. 1 tsp salt
  7. 1 tsp pepper
  8. 2-3 tbsp olive oil, optional
  9. 2 roma tomatoes, chopped
  10. 1 avocado, diced
  11. 1/4 red onion, thinly sliced
Instructions
  1. Cook the farro according to package directions. Tip: cook the farro in stock instead of water. (How I cooked my farro: Bring 2 cups stock and 1 cup farro to a boil. Reduce heat to low, cover, and simmer for 8 minutes, stirring occasionally. Drain excess liquid if necessary. I cooked my farro 2 minutes shy of the directions because it holds up much better in the salad when it's al dente).
  2. While the farro is cooking, make the dressing. Mix lemon juice, mustard, honey, salt and pepper until combined. Drizzle in olive oil while mixing. (I prefer my dressing extra sour/tart, so I don't add the olive oil, but you can if you want a rounder flavor for the dressing). Set aside.
  3. Gently toss together chopped tomatoes, diced avocado, and sliced onion with mustard dressing.
  4. Enjoy! You can eat it immediately, or let it marinate in the dressing for a few hours or over night.
Notes
  1. * use water or vegetable stock for vegan option
  2. ** substitute other sweetener for vegan option
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