Recipes and Cooking Farro Salad-Stuffed Avocados 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. By Katherine Knowlton Katherine Knowlton Instagram Website Katherine Knowlton, the kitchen is and always has been her happy place. She has worked in the food industry for over 15 years as a team builder, recipe designer, and culture creator. Katherine's passions center around healthy cooking with an emphasis on fresh and seasonal foods and cooking for optimal health and well-being. She attended the University of South Carolina, where she studied marketing, business management, and restaurant management. She earned her Culinary Arts Certificate from San Francisco Cooking School. Learn about BHG's Editorial Process Published on August 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients ½ cup uncooked farro 1 cup vegetable broth or low-sodium chicken stock Olive oil Kosher salt and freshly ground black pepper ¼ cup finely chopped shallot 2 garlic cloves, minced ½ - 1 teaspoon harissa paste ¼ teaspoon smoked paprika 1 lemon (1 tsp. zest; 2 Tbsp. juice) 3 medium firm, ripe avocadoes 1 ⅓ cup chopped tomatoes 1 cup thinly sliced English cucumber 1 cup finely chopped red onion ¼ cup chopped fresh dill ¼ cup crumbled feta cheese Plain Greek yogurt (optional) Directions Rinse and drain farro. In a medium saucepan bring broth to boiling; add farro. Cook 15 to 20 minutes or until tender but still chewy in the center; drain. Transfer to a bowl; let cool. In a small saucepan heat 2 Tbsp. olive oil over medium. Add shallot; cook and stir 3 minutes or until tender. Add garlic; cook and stir 1 minute. Add to farro mixture with harissa, paprika, lemon zest and juice, and an additional 2 Tbsp. olive oil; mix. Season with kosher salt. Halve avocados lengthwise and remove the pits. Using a spoon, scoop out flesh, keeping the peel intact. Set shells aside and chop avocado flesh. Add chopped avocado, tomatoes, cucumber, red onion, and dill to farro mixture. Season with kosher salt; toss gently to combine. Spoon farro mixture into avocado shells. Top with feta cheese and, if you like, serve with Greek yogurt. Serves 6. Tahini Dressing In a small bowl, whisk until smooth 2 Tbsp. tahini, 1/4 cup full-fat plain Greek yogurt, 1 clove minced garlic, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 2 Tbsp. olive oil. Season to taste. Rate it Print Nutrition Facts (per serving) 391 Calories 29g Fat 28g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 391 % Daily Value * Total Fat 29g 37% Saturated Fat 5g 25% Cholesterol 7mg 2% Sodium 312mg 14% Total Carbohydrate 28g 10% Total Sugars 4g Protein 7g Vitamin C 22.6mg 113% Calcium 87mg 7% Iron 1.8mg 10% Potassium 597mg 13% Folate, total 85.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.