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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.

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
1 Fat , 1/2 Vegetables , 1 1/2 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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2 cup  Wheat, berries, hard red
4 cup  cold water
1 tsp  ground thyme
1 tsp  dried basil
1 tsp  salt
2 tsp  Tomatoes, sun dried
1 each  fresh avocado
1 each  fresh lemon juice, per fruit
1 each  medium red bell peppers
0 1/2 cup  fresh chopped red onion
0 1/2 lb  fresh cherry tomatoes
1.3333 tbsp  chopped parsley
1.3333 tbsp  fresh basil
1.3333 tbsp  fresh chives
1 tbsp  extra virgin olive oil
1 tsp  Vinegar, balsamic
  1. Wash the dried wheat berries and soak them overnight in the water.
  2. 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.
  3. Bring to a boil, then reduce heat to very low and simmer, covered, 45 minutes or until tender. Set aside to cool.
  4. Drain off any extra liquid (save to use in soup stock).
  5. Put cooked wheat berries in a bowl.
  6. Chop the sundried tomato finely and add back to the wheat berries.
  7. 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).
  8. Add the red pepper, onion, and tomato. Toss and add the fresh herbs.
  9. Toss the avocado dice in the lemon juice.
  10. Add to the salad and mix in gently.

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