Cook the Sorghum according to directions on package, using 3 cups water and 1 cup Sorghum. Let the cooked Sorghum cool down to room temperature.
Peel and chop the avocado into small pieces. Chop the tomato and black olives into small pieces also.
Combine the cooled Sorghum, pesto, avocado, tomato, and black olives in a large bowl. Stir gently until combined.
This salad is great served cold for lunch as it is high in protein and fiber. Store leftovers in the fridge.