Farro Salad-Stuffed Avocados Recipe
Recipe By Better Homes and Gardens
If you want to take this plant-focused recipe into vegan territory, it can be easily done. Cook the farro in vegetable broth instead of chicken broth, substitute a vegan feta cheese, and skip the dollop of yogurt to garnish.
3.8
24 Rating -
Rate
Non Vegdiet
1hr 5minstotal
25minsPrep
40minsCook
1hr 5m.total
25m.Prep
40m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Farro Salad-Stuffed Avocados Recipe
- 0.08 cup Uncooked farro
- 0.17 cup Vegetable broth or low sodium chicken stock
- As required Olive oil
- As required Kosher salt and freshly ground black pepper
- 1/25 cup Finely chopped shallot
- 0.33 Garlic cloves, minced
- 0.08-0.17 teaspoon Harissa paste
- 1/25 teaspoon Smoked paprika
- 0.17 Lemon
- 1/2 Medium firm, ripe avocadoes
- 0.22 cup Chopped tomatoes
- 0.17 cup Thinly sliced english cucumber
- 0.17 cup Finely chopped red onion
- 1/25 cup Chopped fresh dill
- 1/25 cup Crumbled feta cheese
- As required Plain greek yogurt
Nutrition
value
value
96
calories per serving
3 g Fat9 g Protein8 g Carbs4 g FiberOther
Current Totals
- Fat3g
- Protein9g
- Carbs8g
- Fiber4g
MacroNutrients
- Carbs8g
- Protein9g
- Fiber4g
Fats
- Fat3g
Vitamins & Minerals
- Calcium153mg
- Iron2mg
- Vitamin A486mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B937mcg
- Vitamin B120mcg
- Vitamin C24mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium54mg
- Manganese< 1mg
- Phosphorus95mg
- Selenium8mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens