Strawberry Avocado Farro Salad

These anthocyanin-packed berries help burn fat.

Strawberry Avocado Farro Salad
 Courtesy Image

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.

Prep time

10 min.

Cook time

30 min.

  • 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

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.