Summer Farro and Peach Salad

🧂 Ingredients

• 8 oz farro

  (8 oz dry)
• 4 tbsp Mint

  chopped
• 3 tbsp basil

  chopped
• 2 avocado

  peeled and chopped
• ¼ red onion

  slivered
• 1 cup cherry tomatoes

  halved
• 2 Persian cucumbers

  chopped
• ½ tsp salt
• pepper to taste
• 2 tbsp olive oil
• 2 lemons juiced
• ½ cup artichoke hearts

  diced
• 3 cups salad greens

  of choice for serving
• 1 goldbar squash

  cut in half lengthwise for grilling
• 2 peaches

  halved and pit removed for grilling
• 15 oz cannellini beans

  drained and rinsed
• 1 tsp olive oil
• Pinch salt
• Pinch smoked paprika
• 1 tsp dijon mustard

Instructions

• 1 Cook farro according to package, rinse, drain, toss with a drizzle of olive oil
  and set aside in a large bowl to cool.
• 2 Mix olive oil, smoke paprika, salt and dijon mustard to make marinade for
  grilling in a small bowl. Then coat gold bar squash and peaches with marinade.
  Grill for 5 minutes each side then let cool and chop
• 3 In a small bowl, add avocado and a squeeze of lemon and mix to help preserve the
  avocado's green color.
• 4 Add cucumbers, tomatoes, onions, artichoke hearts, squash, beans and peaches to
  the large bowl with cooked and cooled farro. Add lemony avocado. Alternately,
  keep the avocado separate and add when serving instead.
• 5 Dress by adding lemon, olive oil, salt, pepper and herbs and mix well
• 6 When serving make a bed of your favorite salad greens and top them with the
  farro salad. Keep the greens separate and only combine to serve.
• 7 Enjoy this summer farro and grilled peach salad within 3-4 days for best
  quality.

Nutrition Info