California Avocado and Wheatberry Salad
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.
- 2 cups wheat berries
- 4 cups water
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp salt
- 2 sun-dried tomatoes
- 1 avocado, peeled and pit removed, diced
- juice of 1 lemon
- 1 small red pepper, finely diced
- ½ cup red onion, finely chopped
- 1 basket cherry tomatoes, quartered
- ¼ cup fresh chopped herbs: parsley, basil, chives
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 tsp salt
- Wash the dried wheat berries and soak them overnight in the water.
- When ready to cook, add the dried herbs, 1 teaspoon salt, and the sun-dried tomatoes.
- water should cover the grains with about ½" on top.
- Bring to the boil, then reduce heat to very low and simmer, covered, 45 minutes or until tender.
- Set aside to cool.
- Drain off any extra liquid (save to use in soup stock).
- Put cooked wheat berries in a bowl.
- Chop the sun-dried tomato finely and add back to the wheat berries.
- Add the olive oil, vinegar, crushed garlic, and salt.
- Mix thoroughly.
- (up to this point, the salad can be prepared ahead and held in the refrigerator for 1–2 days).
- Add the red pepper, onion, and tomato.
- Toss and add the fresh herbs.
- Toss the avocado dice in the lemon juice.
- Add to the salad and mix in gently.