• ½ cup pearled or semi-pearled farro
• 3 packed cups baby arugula
• 1 cup thinly sliced celery
• 1/3 cup fresh cilantro leaves roughly chopped
• 1/3 cup fresh flat-leaf parsley leaves roughly chopped
• 1/3 cup thinly sliced whole scallions
• 1 small apple cored and cut into matchsticks
• ¼ cup toasted almonds optional
• ½ ripe avocado pitted, peeled and diced

For the dressing:

• 3 tablespoons fresh lemon juice
• 1½ tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1-1½ teaspoons pure maple syrup depends on how much sweetness you like
• Salt
• Freshly ground black pepper