The Latest

Farro, Mango and Avocado Salad

Yields  6 Servings


  • 2 cups Farro
  • 1 quart Vegetable Broth
  • 2 Mangoes, peeled & diced
  • 2 Avocados, diced
  • 1 Red Bell Pepper, diced
  • 2 tsp fresh Ginger
  • ½ bunch of Cilantro, chopped
  • 2 Scallions, chopped
  • ½ TB Curry Powder
  • ½ Jalapeno
  • 1 Lime, zested and juiced
  • 2 Tangerines, zested and juiced (Oranges can be used)


  1. Cook farro in vegetable broth until al dente. This will make 4 cups cooked.
  2. Prepare the mango, avocado, red pepper, scallions, cilantro, season with salt and set aside.
  3. Combine the fresh ginger, cilantro, curry powder, jalapeno, lime zest and juice, and tangerine zest and juice.  Whisk together and set aside.
  4. Allow farro to cool to room temperature.  Once it has cooled, combine with the  vegetables and dressing.  Allow to sit for 1-2 hours to come together before serving.