Wheat Berry and Spinach Salad with Roasted Peppers and Avocado

This salad is refreshing and delicious. The wheat berries add a chewy and nutty element, yet doesn’t overwhelm the salad. The sweet spinach came from my CSA bag from La Nay Ferme and marries well with roasted red peppers, creamy avocados and a few artichoke bottoms. If you are looking for a flavorful salad to accompany lamb for Easter this would be a good choice.

Wheat Berry and Spinach Salad with Roasted Peppers and Avocado
1 c. cooked wheat berries
1/4 c. roasted red peppers
1/4 c. chopped canned artichoke bottoms (optional)
2 Tbsp. chopped red onion
1/2 large avocado
garlic powder
1/4 tsp. fresh lemon juice
1 clove garlic, minced
1 c. tightly packed spinach
2 Tbsp. fresh chopped Italian flat leaf parsley
Salt and pepper to taste

Vinaigrette
1-1/2 Tbsp. extra virgin olive oil
1/2 tsp. Dijon mustard
1/2 tsp. fresh lemon juice
generous pinch of kosher salt
freshly ground black pepper to taste

Precook the wheat berries by rinsing 1 c. wheat berries and placing in a slow cooker with 5 cups water and a pinch of salt. Cook on high for 3 hours or until tender and chewy. Drain and let cool. This can be done in advance and stored in the freezer until needed. In a salad bowl combine one cup of cooked wheat berries, roasted peppers, artichoke bottoms and red onion. Toss then season to taste with salt and pepper. Dice the avocado then season it with a little salt, pepper, garlic powder and a squeeze of lemon juice. Add diced avocado to the wheat berries. Add garlic, spinach and parsley. Add a bit more salt and pepper. Taste to correct seasoning. Mix vinaigrette ingredients together and drizzle over salad just before serving. (You may not need all of it.) Toss. Serves 4 as a side salad and can easily be doubled or tripled.

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This entry was posted in Easter, Grains, Salads, Vegetables. Bookmark the permalink.

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