Farro with Strawberries, Avocado and Orange Coconut Dressing

I know we just started spring, but I'm already thinking summer food!

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This salad is like summer in a bowl. There are many delicious flavors and textures that all come together beautifully like sweet and juicy strawberries, peppery arugula , refreshing mint, chewy farro and the crunch of almonds and coconut. All of this is topped off with a orange coconut dressing that will leave you dreaming of somewhere tropical. It is hearty enough to be served as a main dish or would make a great picnic side.

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It's also incredibly fast and easy to make. Everything can be made ahead of time except for the avocado which should be added right before serving.

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Farro with Strawberries, Avocado and Orange Coconut Dressing
Serves 2 - 3 as a main course and 4 - 6 as a side

Orange Coconut Dressing

Ingredients

1/2 cup full fat coconut milk (canned)

1/4 cup + 1 tablespoon orange juice

1 tablespoon tahini

1 tablespoon grated orange peel

Directions

Add all the ingredients to a small bowl and whisk until smooth.

Farro Salad

Ingredients

1 cup uncooked faro

1/2 pound strawberries, halved

1/2 avocado, chopped

1/4 cup fresh mint, chopped

1/3 cup almonds, sliced

1/4 cup shredded unsweetened coconut

3 cups arugula

Salt and pepper, for seasoning

Directions

Cook the farro according to the directions. Taste and season with salt and pepper. Place in the refrigerator until you are ready to use. I prefer this salad cold, but you can also use warm faro. Toss with dressing (you may have some leftover).