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California Avocado and Wheatberry Salad

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Description Edit

Wheat berries are the whole, unrefined grain of wheat. They retain all their original goodness, including B vitamins, antioxidants, and fiber. Total calories are a bargain for the healthy advantages this versatile dish provides.

Ingredients Edit

Directions Edit

  1. Wash the dried wheat berries and soak them overnight in the water.
  2. When ready to cook, add the dried herbs, 1 teaspoon salt, and the sun-dried tomatoes.
  3. water should cover the grains with about ½" on top.
  4. Bring to the boil, then reduce heat to very low and simmer, covered, 45 minutes or until tender.
  5. Set aside to cool.
  6. Drain off any extra liquid (save to use in soup stock).
  7. Put cooked wheat berries in a bowl.
  8. Chop the sun-dried tomato finely and add back to the wheat berries.
  9. Add the olive oil, vinegar, crushed garlic, and salt.
  10. Mix thoroughly.
  11. (up to this point, the salad can be prepared ahead and held in the refrigerator for 1–2 days).
  12. Add the red pepper, onion, and tomato.
  13. Toss and add the fresh herbs.
  14. Toss the avocado dice in the lemon juice.
  15. Add to the salad and mix in gently.

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