California Avocado and Wheatberry Salad

California Avocado and Wheatberry Salad Recipe - Delicious and Nutritious

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

This California Avocado and Wheatberry Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for dinner. The combination of hearty wheat berries and creamy avocado makes for a satisfying and flavorful salad that is sure to please your taste buds.

History

Wheatberries have been a staple in many cuisines for centuries, known for their nutty flavor and chewy texture. The addition of California avocados to this salad gives it a modern twist, adding a creamy and rich element to the dish.

Ingredients

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
0.5 cup red onion, finely chopped
1 basket cherry tomatoes, quartered
0.25 cup fresh chopped herbs: parsley, basil, chives
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 tsp salt

How to prepare

Wash the dried wheat berries and soak them overnight in water.
When ready to cook, add the dried herbs, 1 tsp salt, and the sun-dried tomatoes.
The water should cover the grains with about 0.5" on top.
Bring to a boil, then reduce the heat to very low and simmer, covered, for 45 minutes or until tender.
Set aside to cool.
Drain off any extra liquid (save to use in soup stock).
Put the cooked wheat berries in a bowl.
Finely chop the sun-dried tomatoes and add them 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 diced avocado in the lemon juice.
Add it to the salad and mix gently.

Variations

Add some crumbled feta cheese for an extra burst of flavor.
Mix in some roasted vegetables, such as zucchini or bell peppers, for added texture and color.

Cooking Tips & Tricks

Soaking the wheat berries overnight helps to reduce the cooking time and ensures that they are tender.

- Be sure to drain off any excess liquid from the cooked wheat berries to prevent the salad from becoming too watery.

- Tossing the diced avocado in lemon juice helps to prevent it from browning and adds a bright, citrusy flavor to the salad.

Serving Suggestions

This salad can be served as a light lunch on its own or as a side dish with grilled chicken or fish.

Cooking Techniques

Be sure to cook the wheat berries until they are tender but still slightly chewy for the best texture.

- Toss the salad gently to avoid mashing the avocado.

Ingredient Substitutions

Quinoa or farro can be used in place of wheat berries.

- Red onion can be substituted with shallots or green onions.

Make Ahead Tips

This salad can be prepared ahead of time and stored in the refrigerator for 1-2 days before serving.

Presentation Ideas

Serve this salad in a large bowl or on a platter, garnished with fresh herbs or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc, or a light and refreshing beer, such as a wheat beer.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of this salad contains around 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Each serving of this salad contains approximately 40 grams of carbohydrates, making it a good source of energy for your day.

Fats

The avocado in this salad provides healthy fats, with each serving containing around 10 grams of fat.

Proteins

This salad is a good source of protein, with each serving containing approximately 8 grams.

Vitamins and minerals

The avocado in this salad is rich in vitamins and minerals, including vitamin C, vitamin E, potassium, and folate.

Alergens

This recipe contains wheat and may not be suitable for those with gluten allergies or sensitivities.

Summary

Overall, this California Avocado and Wheatberry Salad is a nutritious and delicious dish that is packed with vitamins, minerals, and healthy fats.

Summary

This California Avocado and Wheatberry Salad is a nutritious and flavorful dish that is perfect for a light lunch or as a side dish for dinner. Packed with vitamins, minerals, and healthy fats, this salad is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for California Avocado and Wheatberry Salad. It was a warm summer day, and I was visiting my dear friend Clara in sunny California. Clara was a fantastic cook, and she always had the most delicious and unique recipes up her sleeve. So, when she invited me over for lunch that day, I knew I was in for a treat.

As soon as I walked into Clara's kitchen, I could smell the fresh herbs and ripe avocados. She had a big smile on her face as she greeted me and said, "I have a new recipe I want to try out on you today. It's a California Avocado and Wheatberry Salad, and I think you're going to love it."

I watched as Clara effortlessly chopped the vibrant vegetables and mixed them with the tender wheatberries. She drizzled a simple vinaigrette over the salad and tossed everything together with her hands, a technique she claimed was the secret to a perfectly dressed salad. I couldn't wait to taste the final product.

As we sat down to eat, the flavors exploded in my mouth. The creamy avocado paired perfectly with the chewy wheatberries, and the fresh herbs added a bright pop of flavor. I couldn't believe how simple yet delicious this salad was. I immediately asked Clara for the recipe, knowing that I had to recreate this dish at home.

Clara laughed and said, "Oh, it's nothing special. Just a little something I threw together one day. But I'm happy to share the recipe with you."

And share she did. Clara wrote down the ingredients and instructions for me on a scrap of paper, and I tucked it away in my recipe box for safekeeping. Little did I know that this recipe would become a staple in my own kitchen for years to come.

When I returned home from my visit with Clara, I couldn't wait to make the California Avocado and Wheatberry Salad for my family. I gathered all the ingredients and followed Clara's instructions to a T. As I mixed the salad together, I could still hear Clara's voice in my head, guiding me through the steps.

When I served the salad to my family that evening, their eyes lit up with delight. They couldn't believe how flavorful and satisfying the dish was. My husband even declared it his new favorite salad, high praise coming from a meat-and-potatoes kind of guy.

From that day on, the California Avocado and Wheatberry Salad became a regular fixture on our dinner table. I made it for family gatherings, potlucks, and even just for myself when I wanted a light and healthy meal. The recipe was so versatile, I could easily adapt it to whatever ingredients I had on hand. Sometimes I added grilled chicken or shrimp for a protein boost, or swapped out the herbs for a different flavor profile.

Over the years, I shared the recipe with friends and neighbors who all raved about its deliciousness. I even entered it in a local cooking contest and won first prize. The judges couldn't get enough of the creamy avocado and chewy wheatberries, and they were amazed at how such a simple dish could pack such a punch of flavor.

As I continued to make the California Avocado and Wheatberry Salad, I found myself thinking back to that sunny afternoon with Clara. Her generosity in sharing her recipe with me had sparked a love for cooking and experimenting in the kitchen that I never knew I had. I started to seek out new recipes and techniques, eager to expand my culinary horizons.

And yet, no matter how many new recipes I tried, the California Avocado and Wheatberry Salad remained a favorite. It was a reminder of that special day with Clara, of the joy of discovering a new dish and sharing it with loved ones. I treasured the memories and the flavors that came with each bite of the salad.

As I sit here now, flipping through my recipe box and pulling out that scrap of paper with Clara's handwritten instructions, I can't help but smile. The California Avocado and Wheatberry Salad may have started as just another recipe in my collection, but it has become so much more than that. It is a taste of friendship, of creativity, and of the joy of cooking. And for that, I am forever grateful.