We had this salad for dinner two nights ago and I am still thinking about it. That's for sure the sign of a good meal, especially for a salad. Between the sweet nectarines, creamy avocado, crunchy cucumber, and nutty farro, this salad has so many elements to love. Plus there is a simple lemon and olive oil dressing that I use at least once a week for quick lunch time greens. And I can't let you go before telling you about all the fresh herbs in this salad. With a combination of basil, cilantro, and mint, you get so much flavor in every bite. Thinking about heading to the kitchen now for the leftovers...
Nectarine Farro Salad with Avocado
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- 1 cup farro
- 4 cups mixed greens
- 2 U nectarines, chopped
- 1 cup green beans, chopped (cooked or raw)
- 1 U avocado, chopped
- 1/2 U English cucumber, chopped
- 1/2 U red onion, chopped
- 1/4 cup basil, chopped
- 1/4 cup cilantro, chopped
- 1/8 cup mint, chopped
- 2 tbsp. olive oil
- 1 U lemon, juice
- 1 tbsp. honey (maple syrup for vegan)
- 1 tsp. Dijon mustard
- Salt and pepper
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Cook the farro according to package directions. Let cool.
Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Taste and adjust seasoning if needed. Toss with farro.
Add the remaining ingredients to the bowl and gently toss to combine. Season with salt and pepper if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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