Summer Spelt Berry Salad

Summer Spelt Berry Salad

Ingredients:
For the salad

• 1.5 cups cooked spelt berries (or quinoa for gluten-free)
• 2 cups shredded zucchini
• 1 cup shredded cabbage, blanched or lightly steamed
• 1.5 cups watermelon, cubed

For the dressing

• 2 tbsp dijon mustard
• 2 tbsp plain yogurt (dairy or non-dairy)
• 1 tbsp olive oil
• 1 tbsp honey or agave
• juice and grated rind of 1/2 a lemon
• a few tbsp water for thinning
• salt and pepper

Directions:

1. Whisk dressing ingredients together to emulsify.
2. Combine grains and vegetables in a large mixing bowl, add dressing and stir gently to combine.

Makes 3-4 servings. Stores for several days in the fridge.

Serve as a side dish or pair with greens, salmon and avocado for a light summer supper.