Mediterranean Farro Salad Stuffed Avocado

⭐️ Bring 4 cups of water to a boil; add 1 cup farro and cook until soft and chewy but al dente (cook to your desired done was)- cooking time can vary, mine took 40 minutes. Drain and set aside to cool (to cool quicker place in fridge on a plate).
⭐️ Place in a medium bowl: 1/4 cup sliced English cucumber, 2 medium-sized tomatoes chopped, 2 Tbsp chopped yellow or green onion, 1 large clove garlic grated, 2 Tbsp chopped kalamata or green olives (optional), 2 Tbsp extra virgin olive oil, juice from 1/2 of a lemon, 1/8 tsp dried thyme, 1/8 tsp dried oregano, 1/8 tsp dried rosemary or 1 drop Young Living rosemary essential oil. Mix all ingredients together. ⭐️ Add cooled cooked farro and 1/4 cup feta cheese to the other ingredients; toss until combined and season with salt and pepper to taste - wait to season until the end because the olives and feta are salty.
⭐️ Place about 1/2 cup of the Mediterranean Farro Salad into a peeled avocado half.
🥗CAN YOU SAY “YUM”!?!? Full of fiber, antioxidants, vitamin and minerals, and all the plant power 💥!! Leave out the feta if you prefer a vegan option. 🌱 🍃