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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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California Avocado and Wheatberry Salad

Source: Recipe courtesy of the California Avocado Commission.

Wheat berries mixed with avocado, tomatoes, peppers, onions, and an herb balsamic dressing.

Rating:
Prep Time:	8 hours
Cook Time:	45 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	164.3

Total Carbs	26.5 g

Dietary Fiber	5.3 g

Sugars	2.4 g

Total Fat	4.4 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	126.4 mg

Protein	5.5 g

Sodium	201.6 mg

Dietary Exchanges 4.4 Fat, 0.5 Vegetables, 0.0 Fruits, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup Wheat, berries, hard red 4.0
4 cup cold water 1.0
1 tsp ground thyme 1.0
1 tsp dried basil 1.0
1 tsp salt 2.0
2 tsp Tomatoes, sun dried 1.0
1 each fresh avocado 1.0
1 each fresh lemon juice, per fruit 1.0
1 each medium red bell peppers 0.5
0 1/2 cup fresh chopped red onion 0.5
0 1/2 lb fresh cherry tomatoes 1.3333
1.3333 tbsp chopped parsley 1.3333
1.3333 tbsp fresh basil 1.3333
1.3333 tbsp fresh chives 1.0
1 tbsp extra virgin olive oil 1.0
1 tsp Vinegar, balsamic

Directions

Wash the dried wheat berries and soak them overnight in the water.
When ready to cook, add the dried herbs, 1 teaspoon salt, and the sundried tomatoes. Water should cover grains with about 1/2 inch on top.
Bring to a boil, then reduce heat to very low and simmer, covered, 45 minutes or until tender. Set aside to cool.
Drain off any extra liquid (save to use in soup stock).
Put cooked wheat berries in a bowl.
Chop the sundried tomato finely and add 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 avocado dice in the lemon juice.
Add to the salad and mix in gently.