Strawberry avocado farro salad

Strawberry avocado farro salad

http://ift.tt/2z2aHJ3

Several studies have linked foods high in the phytonutrient anthocyanins to decreased belly fat. Chokeberries, which are rich in anthocyanins, may help decrease belly fat accumulation in rats, a 2015 animal study found. And while you likely won't find chokeberries at your local market, you will find anthocyanin-rich foods like strawberries, raspberries, and blackberries.

*Chef’s note: omit goat cheese for vegan cheese if you so choose

Nutrition Information (per serving)

Calories: 230, Protein: 7 grams, Fat: 12.3 grams, Carbs: 26.3 grams, Sugar: 4.1 grams

Recipe and photo by Kaleigh McMordie, M.C.N., R.D.N., L.D., of Lively Table.

4

Ingredients 

1 cup uncooked farro

2 1/2 cups water or vegetable stock

1/2 lb California Strawberries, hulled and sliced

1 ripe avocado, diced

1/2 cup fresh basil leaves

2 oz goat cheese, crumbled*

2 Tbsp blush wine vinegar or red wine vinegar

2 Tbsp olive oil

1/2 Tbsp honey

Pinch sea salt

Pinch freshly cracked black pepper

How to make it 

In a medium saucepan, bring water or stock to a boil. Add farro and simmer, covered 25-30 minutes.

Remove from heat and drain any remaining liquid. Let farro cool completely.

Add cooled farro to a large bowl with sliced California Strawberries, diced avocado, basil leaves, and crumbled goat cheese.

In a small bowl, whish together remaining ingredients (vinegar through pepper). Pour over farro salad. Gently toss to coat. Serve or refrigerate until ready to serve.

Diet-friendly recipes

Cook Time: 

30

Prep Time: 

10

Fitness

via Men's Fitness http://ift.tt/Jz6nE4

October 6, 2017 at 02:18PM