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.
Ingredients For Farro Salad-Stuffed Avocados Recipe
0.5 cup Uncooked farro
1 cup Vegetable broth or low sodium chicken stock
Olive oil
Kosher salt and freshly ground black pepper
0.25 cup Finely chopped shallot
2 Garlic cloves, minced
0.5 teaspoon Harissa paste
0.25 teaspoon Smoked paprika
1 Lemon
3 Medium firm, ripe avocadoes
1.33 cup Chopped tomatoes
1 cup Thinly sliced english cucumber
1 cup Finely chopped red onion
0.25 cup Chopped fresh dill
0.25 cup Crumbled feta cheese
Plain greek yogurt
Nutrition value
96
calories per serving
3 g Fat9 g Protein8 g Carbs4 g FiberOther
Current Totals
3 g Fat
9 g Protein
8 g Carbs
4 g Fiber
MacroNutrients
Carbs
8 g
Protein
9 g
Fiber
4 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
153 mg
Iron
2 mg
Vitamin A
486 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
37 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
54 mg
Manganese
1 mg
Phosphorus
95 mg
Selenium
8 mcg
Zinc
1 mg
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
