RAINBOW FARRO SALAD

To make the Honey Balsamic Vinaigrette: combine equal parts honey and balsamic vinegar, 2 Tbsp olive oil, and sea salt & pepper to taste.

Cook farro, drain, and allow it to cool. Once cooled, add the farro to a bowl with pickled red onions, cubed avocado, finely chopped strawberries, cubed feta, walnuts, and cilantro or parsley. Mix all ingredients together. Add the vinaigrette right before serving. Store the salad in the fridge for up to 2-3 days, in a container with a lid.

For vegan options: Use vegan feta or almond milk ricotta. Instead of honey for the balsamic dressing, use agave or pure maple.