Farro, Avocado, Cucumber, and Cherry Tomato Salad

Ingredients

• 0.8 cup avocado peeled sliced 1 small
• 0.5 teaspoon pepper black
• 1.8 cups cucumber english seeded chopped 1 small
• 4 teaspoons olive oil extravirgin
• 1 cup farro uncooked
• 0.3 cup cilantro leaves fresh
• 1 tablespoon juice of lime fresh
• 0.3 teaspoon lime rind fresh grated
• 2 cups cranberry-orange relish red yellow halved
• 0.8 teaspoon salt 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk

Directions

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.
2. Drain and rinse with cold water; drain well.
3. Combine oil, rind, juice, vinegar, salt, and pepper in a large bowl; stir with a whisk.
4. Add farro, tomatoes, cucumber, and cilantro; toss gently to coat.
5. Place about 1 cup farro mixture on each of 5 plates; garnish evenly with avocado.
6. Serve immediately.