Seasoned Farro with Burrata, Nori, Marinated Cucumbers and California Avocado

Serves: 4


7 Tbsp. extra virgin olive oil, divided
1 small fennel bulb, finely chopped
1 small onion, finely chopped
5 cloves garlic, minced
1/2 tsp. kosher salt
4 cups vegetable stock (low-sodium preferred)
2 cups farro
6 Persian cucumbers
1/2 head radicchio, quartered
3 Belgian endives, cut in half lengthwise and cut into ΒΌ-inch slices
1/2 cup rice vinegar
2 Tbsp. soy sauce
2 Tbsp. sesame oil
2 Tbsp. mirin
1 tsp. grated ginger
12 oz. burrata cheese
2 ripe, fresh California avocados, peeled, seeded and cut into thin slices
1 sheet toasted nori, cut into thin strips
1 scallion, cut into thin slices on the bias
As needed Sea salt, to taste

*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