1 cup uncooked whole grain farro

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2 Tbsp. sesame oil**

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3 cloves garlic minced

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1 medium shallot chopped

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1/2 cup chopped red cabbage

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1 cup diced portobello mushrooms

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1/2 cup diced orange bell peppers

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1 cup chopped fresh kale

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2 Tbsp. low sodium tamari sauce

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1/2 tsp. freshly grated ginger or ginger paste

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1 ripe, Fresh California Avocado seeded, peeled and cubed*

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2 Tbsp. sliced almonds (optional)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.