Avocado & Citrus Farro Salad with Cilantro-Orange Dressing

Name: Avocado & Citrus Farro Salad with Cilantro-Orange Dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: Salad; ½ cup farro; 2 lb. assorted citrus (such as oranges, grapefruit, mandarins, and blood orange); 1 large avocado, cut into ½-in. pieces; ⅓ cup fresh mint leaves, chopped, plus more for serving; 3 tbsp. roasted and salted pistachios, roughly chopped; ¼ cup crumbled feta; 2 tbsp. white wine vinegar; 1 tsp. honey; 1 tsp. Dijon mustard; ¼ tsp. ground cumin; Kosher salt; Freshly ground black pepper; 1 small shallot, finely chopped; ⅓ cup extra-virgin olive oil; 3 tbsp. Tropicana Trop50 No Pulp Orange Juice

3 steps

Prep:15minCook:40min

Grain salads are perfect for a party: They’re delicious at any temperature, don’t get soggy if you make them ahead, and are easily adaptable to various dietary needs. Before the farmers’ market is overflowing with spring greens, this mixed-citrus salad brings a pop of color and garden freshness to your table without relying on out-of-season or imported produce. Adding orange juice to your dressings is a great way to add flavor without ending up with a grainy or otherwise undesired texture.

Updated at: Thu, 17 Aug 2023 04:05:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories443.2 kcal (22%)

Total Fat29.2 g (42%)

Carbs43 g (17%)

Sugars19.3 g (21%)

Protein7.7 g (15%)

Sodium344.9 mg (17%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Salad

salad

½ cupfarro

2 lbcitrus

assorted, such as oranges, grapefruit, mandarins, and blood orange

1avocado

large, cut into 1/2-in pieces

⅓ cupfresh mint leaves

chopped, plus more for serving

3 Tbsproasted and salted pistachios

roughly chopped

¼ cupfeta

crumbled

Dressing

2 Tbspwhite wine vinegar

1 tsphoney

1 tspdijon mustard

¼ tspground cumin

kosher salt

freshly ground black pepper

1shallot

small, finely chopped

⅓ cupextra-virgin olive oil

3 TbspNo Pulp Orange Juice

Instructions

Step 1

Make the salad: Cook farro per package directions. Rinse under cold water to cool, then drain well.

Step 2

Meanwhile, make the dressing: In a large bowl, whisk together vinegar, honey, mustard, cumin, ¾ teaspoon salt, and a few grinds of black pepper; stir in shallot. While whisking constantly, slowly pour in oil until combined, then whisk in Tropicana Trop50 No Pulp Orange Juice. Add cooled farro and toss to combine.

Step 3

Cut away and discard peel and white pith of grapefruits, oranges, and clementines and cut into bite-size pieces. Add citrus to farro along with the avocado, mint, and ¼ teaspoon salt and gently toss to combine. Transfer to a serving platter, spooning any remaining juices in the bowl over top. Sprinkle with pistachios, feta, and additional mint, if desired.