20-30 minutes
This salad is perfect for summer! The sweet taste of strawberry paired with the grounding effects of farro, and coolness of cucumber make it the perfect light and easy meal for your next picnic.
1 cucumber
1 1/2 C sliced strawberries
1 1/2 C cooked farro
1/2 C chopped basil
1 medium sized avocado
For the Dressing:
3 tbs olive oil
1 tbs freshly squeezed lemon juice
1/2 tbs red wine vinegar
Bring 2 1/4 C water to a boil. Add 1 C of farro and cook on low until finished. Place cooked farro in the fridge to cool.
Meanwhile, add chopped cucumber, strawberries, and basil to a large bowl and stir. Add 1 1/2 farro once it has cooled down. Add dressing and stir until well combined. Serve topped with freshly chopped avocado.