Cucumber Watermelon Salad & Caprese Farro Salad

Cucumber Watermelon Summer Salad
3 cups seedless watermelon, cubed
2 cups cucumber, cubed
1 cup yellow bell pepper, diced
1/2 cup purple/red onion, diced
1 avocado, cubed
1/4 cup cilantro, firmly chopped

Dressing1/4 cup avocado oil
2 Tbs orange juice
2 Tbs lime juice
2 Tbs tequila (I omitted, only because I didn't have any!)
1/8 tsp kosher salt
1/8 tsp ground pepper

1. Combine watermelon, cucumber, bell pepper and onion in a larger bowl.
2. In a jar with lid, combine avocado oil, orange juice, lime juice, tequila, salt and pepper. Shake dressing ingredients to combine.
3. Adjust salt and pepper to taste.
4. Toss together with watermelon mix.
5. Add cilantro and diced avocado and mix gently.
6. Cover and refrigerate for 15 minutes before serving.

Caprese Farro Salad from The Runner's World Cookbook
10 ounces farro (about 1 1/2 cups) - (small bag is an easy find a Trader Joe's)
4 cups water
1 tsp salt
8 oz cherry tomatoes, halved
8 oz fresh mozzarella, cubed, or 8 oz. mini mozzarella balls
1/2 cup fresh basil, chiffonade (thin strips made by laying the leaves together, rolling like a cigar and slicing crosswise)
1/4 cup EVOO
2 1/2 tsp balsamic vinegar (best new discovery: Balsamic Glaze, also from TJ's)
1 tsp agave nectar or honey
ground black pepper

Combine the farro with water in a medium saucepan. Add the salt salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes or until the farro is tender.

Drain well and place in a large bowl. Add the tomatoes, mozzarella, and basil. Toss to combine.

In a small bowl, whisk together the oil, vinegar, agave nectar or honey, and pepper to taste. Drizzle over the farro mixture and toss to coat. Serve immediately or let cool and serve at room temperature.