Spelt Berry Salad
I was craving this salad and something fresh and summery due to our never ending winter we seem to be having. I wanted to mix things up a bit and so I thought what better way to use spelt berries than this salad. I bought them on a little trip I took because I always wanted to try spelt berries. I have used spelt flour in some gluten free baking experimenting I have done. Now, some of you who do your research might say spelt is NOT gluten free. This is true! It has a moderate amount of wheat and it is a species of wheat. It is a very good source of protein and fiber so it is a very good alternative to wheat, quinoa, or barley.
Fun fact: Spelt doesn’t require as many fertilizers to grow so it is growing popularity in the organic farming movement.
Anyway, back to this amazing salad.
Start off by cooking your spelt berries. Boil 1 cup of water and then add your rinsed 1/2 cup spelt berries and simmer on low for around 30 minutes until your liquid is gone and are left with nice fluffy soft spelt berries.
Cool berries in fridge for around 45 minutes. In the mean time cut up all your fresh veggies and herbs.
Basil is one of my favorite herbs to work with because everything smells amazing.
Here is what you need:
2c. cooked spelt berries
7 basil leaves (chopped)
3 Tbsp chopped cilantro
1 yellow bell pepper
15 cherry tomatoes
1/2 avocado diced
1/2 diced cucumber
1/2c. Italian dressing
salt and pepper to taste
This is my salad on day 2 when I added some chicken breast for lunch. I originally did this dish as a side for dinner the night before. You can see how versatile this dish is. Reminds me of summer with so many fresh veggies.