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For a vegan version, substitute vegan feta cheese. Adapted from BH&G.
Rinse and drain farro. In a medium saucepan bring broth to boiling; add farro. Cook 15 -20 minutes or until tender, but still chewy in the center; drain. Transfer to a bowl and cool.
In a small saucepan heat SELECT olive oil over medium. Add shallot, cook and stir for 3 minutes or until tender. Add garlic, cook for 1 minute. Remove from heat and add to farro mixture with paprika, Harissa olive oil, lemon zest and lemon balsamic. Add salt to taste.
Halve avocados lengthwise and remove pits. Using a spoon, scoop out the flesh, keeping the peel intact. Set shells aside and chop avocado meat. Add chopped avocado, tomatoes, cucumber, red onion and dill to the farro mixture. Toss gently to combine. Spoon mixture into avocado shells. Top with feta cheese.
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