2 cups farro

---

2 cups cherry tomatoes, halved

---

1/8 tsp. salt

---

3 large cloves garlic, minced

---

1/4 cup juice from a large lemon

---

1 Tbsp. extra-virgin olive oil

---

2 ripe, Fresh California Avocados, seeded and peeled

---

1/2 packed cup fresh basil leaves

---

1/4 cup grated Parmesan cheese (optional)

---

*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.