Lentil, avocado and farro salad

_MG_35273/4 cups quick-cooking farro
1/2 cup small green lentils lentils
1 cup parsley leaves
1 small shallot or 2 tbsp finely diced white onion
3 medium carrots, cleaned and chopped bite-size
6-8 radishes, cleaned and chopped bite-size
2 clementines, cleaned and separated into sections
4 tablespoons olive oil
2 tablespoon white-wine vinegar
2 small ripe avocados
Kosher salt and freshly ground black pepper

Combine farro and lentils in a saucepan of boiling, salted water; cook 10 to 12 minutes or until lentils are tender. Meanwhile, add parsley, chopped shallot or onion, carrots, radishes and clementines to a large salad bowl and mix well. Stir together oil and vinegar. Drain lentils and peel, pit and cut avocado into bite-size pieces. Toss all ingredients together and check seasoning. Serve immediately.

Recipe adapted from Food52.com

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