About the Dish

0.75 cup Farro
1 Small Jicama Root
1 Medium Orange
1 tablespoon Rice Vinegar
2 sprigs Cilantro
1 ounce Spring Onion
2 tablespoons Dried Cranberries
1 tablespoon Sliced Almonds
1 Small Avocado
Per Serving
Calories 476
Total Fat 21 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 15 g
Cholesterol 0 mg
Sodium 576 mg
Total Carbohydrates 68 g
Dietary Fiber 23 g
Sugar 15 g
Protein 20 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe before beginning
In a small saucepan, combine farro, water and 1 teaspoon kosher salt, and place over high heat. Bring to a simmer, then reduce heat to medium and cook until all the liquid has been absorbed and the farro is tender, about 10-12 minutes.
Trim the top and bottom off the jicama. Set one of the cut sides down on your cutting board, and cut in half. Place the new cut side down on the board, and use your knife to peel away the skin and outer flesh. Cut the peeled halves once more to create quarters. Reserve 1 quarter for another use.** Slice the remaining 3 jicama quarters crosswise as thinly as possible. Stack the slices and slice them into strips, and add them to a large mixing bowl.
Wash the orange. Grate off the zest, and add it to the jicama bowl. Cut the top and bottom off the orange, place on a cut side, then slice the skin and pith off of the orange. Hold the orange over the jicama bowl and, using a small paring knife, cut the sections out from between the membranes, letting the sections (called “supremes”) fall into the bowl as you cut them free. Once you have removed all of the supremes, squeeze the remaining orange juice over the bowl of chopped jicama.
Add the vinegar and olive oil to the bowl of jicama. Toss and all mixture to marinade while you prepare the rest of the ingredients..
Pick and roughly chop the cilantro. Remove stem and roughly chop green onions.
Add the cilantro, green onion, cranberries and almonds to jicama/orange mixture.
Drain the cooked farro, and add to the jicama-orange mixture. Mix thoroughly to combine. Taste and adjust seasoning as desired.
Halve avocado lengthwise and remove the pit. Use a large spoon to scoop flesh of each half, in 1 piece, away from the skin. Slice avocado and place slices around the edge of salad.
Season the avocado with salt and pepper. Enjoy! **Add raw, thinly sliced jicama to salads, or cut it into small pieces and add it to stir-frys, near the end of the cooking process, for a little crunch. Or season strips of raw jicama with fresh lime juice and salt, and enjoy as a snack.