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:
- Whisk dressing ingredients together to emulsify.
- 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.
2 Comments
Looks really good – and healthy! Have some spelt in the pantry, so good one to try with summer fruites. Thanks for sharing the recipe.
Watermelon and cabbage you say? I’m not sure about those two hanging out together on my taste buds….