Ingredients
Scale
- 1 cup of raw wheat berries (we used Bob's Red Mill )
- 4 cups water
- 1 tsp salt
- 1 large avocado, diced (*Note: to keep the avocados from turning black, dice them right before adding to the salad, or squeeze some lemon juice on them if preparing in advance)
- 1 lb mini Heirloom tomatoes, sliced in half
- 1 cup chopped parsley
- "3 mustards" salad dressing
Instructions
- Bring 4 cups water to a boil in a soup pot. Add salt and wheat berries, reduce heat to medium, cover and cook until wheat is tender, slightly "al dente", about 60-90 minutes
- In the mean time, prepare "3 mustards" salad dressing and refrigerate until ready to use
- In a large bowl, combine cooked wheat berries, diced avocado, sliced tomatoes and chopped parsley
- Add salad dressing to taste and carefully toss all the ingredients together.
- Enjoy! From May I have that recipe
- Prep Time: 10 mins
- Cook Time: 80 mins