Farro, Mango and Avocado Salad
Yields 6 Servings
INGREDIENTS
- 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)
DIRECTIONS
- Cook farro in vegetable broth until al dente. This will make 4 cups cooked.
- Prepare the mango, avocado, red pepper, scallions, cilantro, season with salt and set aside.
- Combine the fresh ginger, cilantro, curry powder, jalapeno, lime zest and juice, and tangerine zest and juice. Whisk together and set aside.
- 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.