Lemon Herb Turkey & Avocado Grain Bowls

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 cup dry farro
• 12 oz cooked turkey breast or deli turkey
• 2 ripe avocados
• 4 cups baby arugula
• 1 English cucumber
• 1 1/2 cups cherry tomatoes
• 1/2 cup crumbled feta cheese
• 3 tbsp chopped fresh dill
• 3 tbsp chopped fresh parsley
• 2 lemon
• 1/4 cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 minced garlic clove
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pepitas

Instructions

1. 1Rinse the farro under cold water. Combine with water and salt in a medium saucepan; bring to a boil, then reduce heat and simmer uncovered 25–30 minutes until tender with a pleasant chew. Drain any excess water and spread on a plate to cool slightly.
2. 2While farro cooks, zest one lemon and juice both lemons (you should have juice). Whisk lemon juice, zest, olive oil, Dijon, honey, minced garlic, salt, and black pepper into a bright vinaigrette.
3. 3Dice the cucumber and halve the cherry tomatoes. Thinly slice or cube the turkey breast into bite-size pieces.
4. 4In a large bowl, toss the warm farro with half of the vinaigrette and the chopped dill and parsley so the grains absorb the dressing while still warm.
5. 5Divide the dressed farro among four bowls or meal-prep containers. Top each with arugula, turkey, cucumber, tomatoes, and crumbled feta.
6. 6Just before serving, halve and slice the avocados and fan them over each bowl; sprinkle with toasted pepitas and remaining salt.
7. 7Drizzle the remaining vinaigrette over the tops. Toss everything together at the table or keep components layered if packing for work so the arugula stays crisp until lunchtime.
8. 8Taste and finish with an extra squeeze of lemon if you want more brightness; the bowl should taste herby, creamy from the avocado, and satisfying without feeling heavy.