Avocado Zucchini and Farro Salad
Ingredients
- For the salad
- 1/2 cup farro (cooked)
- 1 avocado (halved, thinly sliced)
- 1 summer squash (cut in half lengthwise and then sliced into 1/4 inch rounds)
- 1 bunch Small head red romaine (sliced into 1/4 inch ribbons)
- 1/8 ounce feta cheese (crumbled)
- 1 handful roasted walnut pieces
- 2 pieces green onions (thinly sliced)
- For the dressing:
- 3 tablespoons white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon honey
- 1/4 teaspoon dried mustard
- Piece green onion (thinly sliced)
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