Fennel Farro Avocado and Citrus Salad

Servings 4 Serves


  • 1 cup farro
  • 1 bulb fennel trimmed and sliced thin
  • 1 large avocado pitted and sliced
  • 2 medium oranges skin cut off and cut into rounds
  • 1 large grapefruit skin cut off and cut into rounds
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1/2 cup pecans chopped
  • sea salt and freshly ground black pepper


  • Prepare farro according to packaging. Once it’s done cooking, allow to cool to room temperature.
  • In a large bowl, combine next 6 ingredients (fennel through vinegar). Cover and place in refrigerator to marinate together while farro cooks and cools.
  • Once farro is done, remove fennel mixture from refrigerator, and toss farro in along with pecans, and season with salt and pepper to taste. Serve cold.
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