Avocado, Cucumber, and Cherry Tomato Salad

By haleydg

Recipe from Cooking Light Magazine (July Issue)

Ingredients

• 1 cup farro or spelt (I didn't want to go to the store so I just used basmati)
• 4 tsp evoo
• 1/4 tsp fresh grated lime rind
• 1 tb fresh lime juice
• 1 tb white wine vinegar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 cups cherry tomatoes, halved
• 1 3/4 cups chopped seeded cucumber (about 1 small)
• 1/4 cup cilantro
• 3/4 cup sliced peeled avocado (about 1 small)

Preparation

Step 1

Combine oil, rind, juice, vinegar, salt and pepper in a large bowl; stir with a whisk. Add farro (or whatever grain you want), tomatoes, cucumber, and cilantro; toss gently to coat. Place about 1 cup of mixture on each plate and garnish with avocado. (I just put it all in bowl and ate it with pita bread)