Grapefruit, Avocado, and Farro Arugula Salad


Good morning! How was your weekend?!?

We somehow managed to hit an almost perfect balance this weekend— spent time with friends, relaxed at home, ate some delicious food, got in some quality exercise, AND I photographed two new recipes for the blog! One of those weekends that just felt really GOOD. You know what  mean?

And today is continuing to feel pretty darn good because I’m finally sharing these Grapefruit, Avocado, and Farro Arugula Salads! I made these babies a few weekends ago (when I was going through a serious grapefruit fix) and ate them like 4 times that week. There is something about that combination of grapefruit and avocado that is just so insanely good. Creamy and sweet and juicy and tart— mmm I just love it!



Last week I told you guys about my strange new salad obsession. I’ve been buying tons of greens every week and layering them up with bright, flavorful dressings, a variety of wholesome grains, and plant-based goodies.

Typically, we eat a pretty carb-heavy diet in our house (brown rice pasta, grains bowls, BREAD)— honestly, because they’re pretty simple to throw together— but it’s been a really nice change of pace upping the greens and decreasing the carbo-loading a bit. It’s so easy to get stuck in the routines of “easier” dinners (which is typically pasta in our house), especially after a long day at work, but just the simple act of buying more greens and a variety of toppings has helped me steer from that norm.



Grapefruit has been one of my new favorite salad toppings because it’s perfectly sweet and it adds such a beautiful juicy brightness to more bitter greens (like arugula). Plus, the juice makes the most flavorful dressings!

And of course avocado is good on just about anything, salads included. That’s just a regular stand by at this point.

But another new salad topper I’ve been a huge fan of recently is FARRO. I used it for the first time on this Vegan Kale Caesar Salad and fell in love with that nutty, tender addition to my greens. It pairs so nicely with that crunchy, peppery arugula, as well as the grapefruit and avocado— such a perfect balance of texture. Aka the best kind of salad!

So if you’re on the lookout for some new salad combinations, or just a little more green in your life, I totally recommend trying this recipe out. Hope you all have a happy, healthy week!


Grapefruit, Avocado, and Farro Arugula Salad

Serves 2-4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Vegan, Vegetarian
Meal type Salad


  • 1/2 cup dry farro
  • 1 cup water
  • 3 cups wild arugula
  • 1 grapefruit, sliced
  • 1/2 avocado, thinly sliced

for the honey lime shallot vinaigrette

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • juice of half a lime
  • 1 small shallot, finely diced
  • 1 teaspoon honey
  • salt and pepper, to taste


Step 1
Boil 1 cup of water and add in dry farro. Turn down to medium low heat and cover. Cook for 30-40 minutes, or until water is absorbed and farro is fluffy. Set aside.
Step 2
Place arugula in a large bowl. Top with cooked farro, sliced, avocado, and grapefruit slices.
Step 3
Whisk together the vinaigrette ingredients: olive oil, red wine vinegar, lime juice, honey, shallot, and salt and pepper. Pour a desired amount over the salads and toss (you will probably have leftover dressing). Dig in!




Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


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