We don't generally celebrate Cinco de Mayo which is this coming Sunday (May 5th); however, who could pass up a good guacamole? I know we can't. In fact, guacamole has become one of our favorite weekend snacks. So when I purchased too many avocados on my last shopping trip, I had to use them up before they went bad.
I combined all of the same ingredients I'd use to make my guacamole, but added in cooked farro to make this Guacamole Farro Salad. It was so good that Rachael and I ate it for lunch for several days. It was very filling, but refreshingly light.
Guacamole Farro Salad
1 c. Farro, rinsed
2 c. Water
2 Avocado, pitted and diced
1 Tomato, small dice
1 tbsp. Red Onion, finely chopped
1 tbsp. Fresh Cilantro, chopped
1 Lime, zest and juice
1/2 Jalepeno Pepper, small dice
3 Tbsp. Canola Oil
Kosher Salt, to taste
Fresh Ground Pepper, to taste
Directions:
1. Add water to a pot and bring to a boil; then add in the farro. Allow to simmer over low-medium heat until the water has been absorbed; approximately 15 minutes. Remove the farro and add to a bowl; let cool.
2. Add the avocado, tomatoes, onion, cilantro, lime zest and juice, pepper and oil to the farro. Season with salt and pepper; mix well. Makes 7 - 1/2 cup servings.
I combined all of the same ingredients I'd use to make my guacamole, but added in cooked farro to make this Guacamole Farro Salad. It was so good that Rachael and I ate it for lunch for several days. It was very filling, but refreshingly light.
1 c. Farro, rinsed
2 c. Water
2 Avocado, pitted and diced
1 Tomato, small dice
1 tbsp. Red Onion, finely chopped
1 tbsp. Fresh Cilantro, chopped
1 Lime, zest and juice
1/2 Jalepeno Pepper, small dice
3 Tbsp. Canola Oil
Kosher Salt, to taste
Fresh Ground Pepper, to taste
1. Add water to a pot and bring to a boil; then add in the farro. Allow to simmer over low-medium heat until the water has been absorbed; approximately 15 minutes. Remove the farro and add to a bowl; let cool.
2. Add the avocado, tomatoes, onion, cilantro, lime zest and juice, pepper and oil to the farro. Season with salt and pepper; mix well. Makes 7 - 1/2 cup servings.
*Nutritional Information per Serving: Calories 225, Carbs 25.7g, Fat 12.9g, Protein 5.2g, Fiber 6.4g, Sugar 1.1g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.
Looking for some other ideas for your Cinco de Mayo party?
How about these favorites!
Enjoy!
Follow my blog on Bloglovin'!
