Shrimp Avocado Farro Salad

20260916 #breakfastdiary 1837, 13°C/clear The guilt that hits every time I eat avocado Growing a single avocado takes 70-320L of water, and as global demand keeps rising, major producing regions in South America keep clearing forest to expand farmland. Most of it is also imported, so the carbon footprint runs high too. And yet, what could possibly replace that soft, creamy texture with its subtle nuttiness? Guilt-ridden enough to bump avocado to second place in the name, 320kcal Shrimp Avocado (Not Avocado Shrimp) Farro Salad

- 1/2 bowl farro - 1 avocado - 2 eggs - 6 shrimp - Dressing (1T soy sauce, 1T oligosaccharide syrup, 1T vinegar)

1. Cook the farro conveniently using the rice cooker's multigrain setting. 2. Score the back of the shrimp and blanch briefly in boiling water. 3. Cut the avocado in half, score, and scoop out just the flesh. 4. Boil 2 eggs. 5. Combine the ingredients from steps 2-4 in a mixing bowl, pour in the dressing, and mix well. 6. Plate the farro and top with the salad from step 5. Sprinkle with a little sesame seeds.