Summer is about at the halfway point and I have another wonderful, filling salad for y’all! I’ve really enjoyed creating all these unique dressings!  In this case, orange-avocado that I would totally use on other salads!
Let’s start with the dressing. You’ll need to squeeze the juice from one orange and combine that with a (peeled and pitted, obviously) avocado, cilantro, lemon juice, and a little garlic. Blend this together until you have green goodness!
While the farro is cooking, you can steam the broccoli. In a large bowl, combine the greens (the recipe called for kale, but I had arugula and baby spinach on hand so I used those instead), little tomatoes, carrots, cucumber, peppers, scallions, dried cranberries, and toasted pine nuts (that I did not burn this time). Mr. FBBQ and I also went to VegFest in Detroit, where I picked up some microgreens! Of course, I added those to this dish.
Once the farro and broccoli are cool, add them to the salad mix. Top with the homemade dressing and you are good to go!
