Farro Salad with Broccolini, Walnut, Avocado & Pecorino
Nutty farro, tender-crisp vegetables, creamy avocado, and crunchy walnuts come together with lemon, olive oil, and pecorino for a satisfying, well-balanced dish. Add avocado last to keep it fresh and intact, and let the farro cool slightly to help it absorb the dressing.
Ingredients (serves 4)
1 cup semi-pearled farro
1 pound broccolini (or broccoli), cut into bite-sized pieces
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
Zest and juice of 1 lemon
Freshly ground black pepper
4 ounces pecorino romano, shaved or finely grated
½ cup walnuts, roughly chopped
1 avocado, sliced or cubed
Instructions
1. Cook the farro. Bring a pot of salted water to a boil. Add farro and cook for 20-25 minutes until tender but still slightly chewy. Drain and let cool slightly.
2. Cook the broccolini. Bring a small pot of water to a boil. Blanch broccolini for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
3. Make the garlic oil. In a small pan, warm olive oil over low heat, add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant (do not brown). Remove from heat.
Assembly:
In a large bowl, combine warm farro and broccolini
Pour the garlic oil over and toss
Stir in lemon zest and juice
Add walnuts and most of the pecorino
Season with black pepper
Gently fold in avocado just before serving
Top with remaining pecorino
Taste and adjust seasoning
Serve slightly warm or at room temperature.
WEIL Nutrition Corner™ Food As Medicine: This salad delivers fiber-rich whole grains, healthy fats, and antioxidants, making it a satisfying, heart-healthy dish that works as a main or side.
WEIL Nutrition Corner® is the registered trademark of Healthy Lifestyle Brands, LLC