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Mixed Vegetable & Farro Salad

Mixed Vegetable & Farro Salad

Tasty & healthy Farro and Chilis make this fresh salad sing and the perfect start to any feast!

mixed vegetable and farro salad

Mixed Vegetable & Farro Salad

Servings 8 servings



  • 1 1/4 cups semi-pearled Farro rinsed
  • 1 tsp sea salt
  • 2 tsp extra virgin olive oil


  • 1/2 Thai chili thinly sliced
  • 1 tsp chopped mint
  • 1 tbsp champagne vinegar
  • 1 1/2 tbsp low-fat buttermilk
  • 1/4 cup extra virgin olive oil
  • sea salt to taste


  • 1 medium red onion sliced
  • 1 cucumber peeled and sliced into half moons
  • sea salt to taste
  • 2 heads butter lettuce washed and leaves separated
  • 2 avocados pitted, peeled and sliced



  • In a large pot, bring 12 cups water, Farro and salt to a boil and cook for 25 -30 minutes, until tender. Drain Farro and toss with oil. Spread out on a baking tray and let cool to room temperature.


  • In a small bowl, combine ingredients and whisk together. Vinaigrette does not need to emulsify. Let rest in refrigerator for at least 30 minutes to combine flavors.


  • In a large mixing bowl, add Farro, onion, cucumber, salt and vinaigrette. Toss until everything is well coated. Add lettuce and avocados and toss a few more times. Taste and adjust seasoning, if needed. Divide among 8 salad plates and serve.


Recipe from Clean Eating Mag.
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