Farro, Avocado, Cucumber, And Cherry Tomato Salad

• 1 cup uncooked farro or spelt
• 4 teaspoons extravirgin olive oil
• 1/4 teaspoon fresh grated lime rind
• 1 tablespoon fresh lime juice
• 1 tablespoon white wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups red, orange, and yellow cherry tomatoes, halved
• 1 3/4 cups chopped seeded English cucumber (about 1 small)
• 1/4 cup fresh cilantro leaves
• 3/4 cup sliced peeled avocado (about 1 small)

1. Place farro in a large saucepan; cover with water to 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain and rinse with cold water; drain well.
2. Combine oil, rind, juice, vinegar, salt, and pepper in a large bowl; stir with a whisk. Add farro, tomatoes, cucumber, and cilantro; toss gently to coat. Place about 1 cup farro mixture on each of 5 plates; garnish evenly with avocado. Serve immediately.

spelt, extravirgin olive oil, fresh grated lime rind, lime juice, white wine vinegar, salt, black pepper, red, cucumber, fresh cilantro, avocado

Taken from www.myrecipes.com/recipe/farro-avocado-cucumber-cherry-tomato-salad (may not work)