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Strawberry Avocado Salad with Pistachios and Goat Cheese

Strawberry Avocado and Farro Salad

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Salad, Entree
  • Method: Fresh
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Description

Brighten up your desk lunch by packing this strawberry avocado and farro salad for a change. It’s full of antioxidants and fiber to help you get your spring glow.


Ingredients

  • 1/2 cup uncooked farro
  • 5 cups fresh spinach leaves
  • 56 large fresh strawberries, chopped
  • 1/2 avocado, chopped
  • 1/3 cup unsalted shelled pistachios
  • 2 ounces crumbled goat cheese

For the dressing:

  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Dash of sea salt and ground black pepper

Instructions

  1. Place farro in a small saucepan and cover with 1″ of water. Bring to a boil on the stove and then cover and lower heat. Gently simmer for 30 minutes or until tender. Drain water and set aside.
  2. Toss all of your salad ingredients (spinach through goat cheese) together in a large bowl.
  3. Combine all of the salad ingredients together in a jar and twist on the lid. Shake vigorously to combine.
  4. Toss cooled farro in the salad bowl with the rest of the salad ingredients. Divide evenly between 2-4 bowls. Drizzle with dressing and serve.

Notes

Recipe makes enough salad for 4 side salad servings or 2 entree size servings.


Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 350 kcals
  • Sugar: 5 g
  • Sodium: 144 mg
  • Fat: 24.5 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 19.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 5.5 g
  • Protein: 9.5 g
  • Cholesterol: 6.5 mg