Mango, Avocado and Wheat Berry Salad
Nutty wheat berries offer a great texture and hearty flavor to these individual salads assembled in pint jars. Save any leftover dressing in a covered jar in the refrigerator for up to 3 days.
Ingredients
For the Dijon vinaigrette:
- 1 Tbs. white wine vinegar or red wine vinegar
- 1 tsp. finely chopped shallot
- 1/2 tsp. Dijon mustard
- 3 to 4 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 cups (8 oz./125 g) cooked and drained wheat berries
- 1/2 cup (2 1/2 oz./75 g) shredded carrot
- 3 Tbs. torn Thai or other fresh basil leaves, plus 2 small sprigs for garnish
- 1 mango, diced
- 1 avocado, diced
Directions
To make the vinaigrette, in a jar, combine the vinegar, shallot, mustard, olive oil, and salt and pepper to taste. Cover and shake until well blended.
In a bowl, toss the warm wheat berries with 1 1/2 Tbs. of the vinaigrette. Let cool. Divide the carrot equally between 2 jars. Top with the wheat berries and torn basil. Layer the mango and avocado on top, garnish with basil sprigs and serve. Serves 2.
Adapted from Williams-Sonoma Newlywed Cookbook (Weldon Owen, 2016)
